Eggplant On Celery Quinoa with Balsamic Sauce
On 20 February 2013 the 67th United Nations General Assembly launched the International Year of Quinoa in recognition of ancestral practices of the Andean people. Quinoa is the only plant food that has all the essential amino acids, trace elements and vitamins, and also has the ability to adapt to different ecological environments and climates. Resistant to drought, poor soils and high salinity, it can be grown from sea level to an altitude of four thousand meters and can withstand temperatures between -8 and 38 degrees Celsius. As the world faces the challenge of increasing the production of quality food to feed a growing population in a changing climate, quinoa offers an alternative food source for those countries suffering from food insecurity.
This is a very nice combination. The celery and sun-dried tomatoes added to the quinoa gave a nice savory flavor and with the eggplant on top, it was a perfect meal.
Serving Size: 4
- 1 medium large eggplant, sliced
for the celery quinoa:
- 1 cup quinoa
- 2 cups vegetable stock
- 1 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 large celery stalks, finely chopped
- 1 clove garlic
- 1 teaspoon fresh thyme leaves
- 1 pinch paprika
- 2-3 sun-dried tomatoes, minced
- salt as needed
for the balsamic sauce:
- 1/2 cup balsamic vinegar
- 2 tablespoons berry marmalade of choice, (strawberry, blueberry black current)
- 1 teaspoon mild grainy mustard
- 1/4 teaspoon garlic powder
to make the quinoa:
- Rinse the quinoa well in a sieve, place in a saucepan with 2 cups of vegetable stock.
- Bring the quinoa to a boil, then turn down to simmer and cook until the liquid has been absorbed.
- Add the lemon juice and olive oil. Stir to mix.
- Remove the pot from the heat, place a lid on the pot and allow to further swell.
- Lightly sauté the celery and garlic until the celery has begun to soften.
- Add the celery and garlic to the quinoa and mix.
- Mince or cut the sun-dried tomatoes and strip the leaves from the thyme.
- Add the tomatoes and thyme to the quinoa and season to taste.
to prepare the eggplant:
- Slice the the eggplant in slices between 1/4-1/2 inch thick.
- Season lightly with a rub of combined Italian herbs, salt, pepper and a pinch of paprika.
- Grill on a lightly oiled grill, or pan-fry in a lightly oiled pan, or bake in the oven.
to make the balsamic sauce:
- Place the balsamic vinegar in a small pot, bring to a light boil, then turn down to a simmer.
- Cook until the amount has been reduced by half.
- Add the garlic, mustard and marmalade.
- Allow to cook slightly, stir well to mix.
- If the quinoa mousse has cooled too much, re-warm on on the stove.
- Place a generous amount of eggplant mouse on each plate.
- Serve the eggplant slices on the quinoa.
- Drizzle some of the balsamic sauce on top or around the plate and garnish with chopped chives or celery leaves.