with Cherry Tomatoes, Quinoa & Goat Cheese
This healthy Mediterranean bowl with roasted eggplant, cherry tomatoes, quinoa, and goat cheese is the ideal combination for a nourishing lunch or hearty dinner. The preparation is incredibly simple. The only task that requires some time is roasting the eggplant. The remaining steps are quick, and when the flavors come together, they create an incredibly tasty explosion of deliciousness.
Serves 2
1 eggplant
15-20 cherry tomatoes
1/2 cup quinoa
Goat cheese
Olive oil
Balsamic vinegar
Salt and pepper to taste
1. Preheat the oven to 450°F (230°C).
2. Cut the eggplant into small cubes and place them on a baking tray lined with parchment paper.
3. Drizzle about 4 tablespoons of olive oil over the eggplant cubes and season with salt and pepper. Toss to evenly coat the cubes.
4. Roast the eggplant in the oven for approximately 30 minutes until tender and nicely browned.
5. While the eggplant is roasting, cook the quinoa for about 10 minutes.
6. Halve the cherry tomatoes.
7. In a serving dish, combine the cherry tomatoes with 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, and pepper. Mix well.
8. Add the roasted eggplant cubes, cooked quinoa, and crumbled goat cheese to the serving dish.
9. Gently toss and combine all the ingredients until well mixed.
10. It’s ready!
Cheers Xx
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