On the nights when my husband, Jason, won’t be home in time for dinner, I like to take advantage of the fact that I can get away with making a vegetarian meal without hearing any complaints. I love chicken, steak and pork as much as the next person, but not having to worry about cross contamination is definitely a treat. So for this dinner, the meat thermometer got to stay home.
I promise this is hearty enough for a complete meal. High-fiber eggplant and protein laden quinoa satiate while artichokes add a nice briny flavor. Spinach ups the fiber count while white beans add a little bit of a chewy texture.
This meal cooks really quick and is great for a mid-week dinner. The quinoa cooks in 15 minutes while the eggplant simultaneously sautés in a separate skillet. Once both are cooked, the quinoa gets added to the pan with the rest of the ingredients. The artichokes, beans, and spinach just need to warm up before you’re ready to serve.
Warm Eggplant Quinoa Artichoke Salad
- 1/2 Cup Quinoa
- 2 Tbsp Olive Oil
- 1 Eggplant
- 1 Tsp Salt
- 1/2 Tsp Pepper
- 1 Tsp Cumin
- 1 Cup Marinated Artichoke Hearts
- 1/4 Cup White Beans
- 2 Cups Spinach
- Basil, Chopped or Torn
- Juice from 1/2 Lemon
- 1/4 Cup Grated Parmesan
- Olives for Garnish (optional)
Cook the quinoa according to the package directions.
In a medium skillet, heat 1 tablespoon of olive oil. Cut the eggplant into 1 inch cubes and toss in the pan, seasoning with salt and pepper. When the eggplant starts to brown and soften, about 10 minutes, toss in the artichoke hearts and beans. After about 2 minutes, toss in the spinach and toss in the hot pan until it starts to wilt. Add the cooked quinoa and toss with the remaining tablespoon of olive oil, basil, and lemon juice. Serve warm topped with the parmesan and olives (optional)