Hands Down The Best Savory Bowl I’ve Ever Made 💥 Quinoa, Grilled

Hands down the best savory bowl I’ve ever made! With a combination of quinoa and grilled ingredients, this dish is absolutely divine. The deliciousness of the grilled quinoa and the perfectly cooked vegetables will leave you craving for more.

Grilled Quinoa

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Rinse the quinoa under cold water to remove any bitterness.
2. In a saucepan, bring the water to a boil. Add the quinoa and reduce heat to low. Cover and simmer for 15 minutes, or until the quinoa is tender and the water has been absorbed.
3. Remove from heat and let it sit for 5 minutes. Fluff with a fork.
4. In a separate pan, heat the olive oil over medium-high heat. Add the cooked quinoa and season with salt and pepper. Cook for an additional 5 minutes, stirring occasionally, until the quinoa is lightly browned and crispy.

How to prepare:

Now that you have your delicious grilled quinoa ready, it’s time to assemble the bowl.

In a bowl, start by layering the grilled quinoa at the bottom. Top it with a generous amount of the Spicy Eggplant & Cabbage Stir Fry. The combination of flavors is truly magical.

Spicy Eggplant & Cabbage Stir Fry

Ingredients:

• 1 eggplant, sliced
• 1/2 cabbage, shredded
• 2 cloves of garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sriracha sauce
• Salt and pepper to taste

Instructions:

1. In a large skillet, heat some olive oil over medium-high heat.
2. Add the sliced eggplant and cook until golden brown and tender, about 5 minutes.
3. Add the shredded cabbage and minced garlic to the skillet. Cook for another 5 minutes, until the cabbage is wilted.
4. In a small bowl, whisk together the soy sauce, sriracha sauce, salt, and pepper.
5. Pour the sauce over the vegetables in the skillet and stir well to coat.
6. Cook for an additional 2 minutes, until everything is well combined and heated through.

Now that you have your Spicy Eggplant & Cabbage Stir Fry ready, it’s time to add it to the bowl. Layer it on top of the grilled quinoa, creating a beautiful and colorful presentation.

Eggplant & Cabbage Frittata with Cucumber Slaw

Ingredients:

• 4 eggs
• 1 small eggplant, diced
• 1/2 cabbage, shredded
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon black pepper

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, whisk together the eggs, diced eggplant, shredded cabbage, Parmesan cheese, and black pepper.
3. Pour the mixture into a greased baking dish and smooth the top.
4. Bake for 25-30 minutes, or until the frittata is set and golden brown on top.
5. Remove from the oven and let it cool for a few minutes.
6. Slice into squares or wedges and serve with a refreshing cucumber slaw on the side.

This Eggplant & Cabbage Frittata with Cucumber Slaw is a fantastic option for a filling and nutritious meal. The combination of the frittata and the refreshing slaw will leave your taste buds dancing with joy.

Preparation time: 45 minutes

Roasted Cabbage, Eggplant, and Tomato Stacks! Healthy and Delicious

Ingredients:

• 4 large cabbage leaves
• 1 large eggplant, sliced
• 2 large tomatoes, sliced
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the cabbage leaves on a baking sheet and brush both sides with olive oil. Season with salt and pepper.
3. On another baking sheet, arrange the eggplant slices in a single layer. Brush with olive oil and season with salt and pepper.
4. Place both the cabbage leaves and eggplant slices in the oven and roast for 15-20 minutes, or until they are tender and slightly browned.
5. Remove from the oven and let them cool for a few minutes.
6. To assemble the stacks, place a roasted cabbage leaf on a plate. Add a slice of roasted eggplant on top, followed by a slice of tomato. Repeat the layers until you have a beautiful stack.

These Roasted Cabbage, Eggplant, and Tomato Stacks are not only visually stunning but also incredibly flavorful. The roasted vegetables come together to create a harmonious and satisfying dish.

Preparation time: 30 minutes

Cabbage with Eggplant and Mushrooms Recipe

Ingredients:

• 1 small cabbage, shredded
• 1 small eggplant, diced
• 8-10 button mushrooms, sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. In a large pan, heat the olive oil over medium heat.
2. Add the minced garlic and sauté for a minute until fragrant.
3. Add the diced eggplant and sliced mushrooms to the pan. Cook for about 5 minutes, until they start to soften.
4. Add the shredded cabbage to the pan and stir well to combine.
5. Sprinkle with dried thyme, salt, and pepper. Cook for another 5-7 minutes, until the cabbage is tender.
6. Remove from heat and serve the cabbage with eggplant and mushrooms while hot.

This Cabbage with Eggplant and Mushrooms Recipe is a quick and easy dish that packs a punch of flavor. The combination of the tender cabbage, sautéed eggplant, and juicy mushrooms will make your taste buds dance.

Preparation time: 20 minutes

Chicken Tomato Salad with Cabbage and Eggplant

Ingredients:

• 2 cups shredded cabbage
• 1 cup diced cooked chicken
• 1 cup cherry tomatoes, halved
• 1 small eggplant, grilled and sliced
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, diced chicken, cherry tomatoes, and grilled eggplant.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to coat.
4. Serve the Chicken Tomato Salad with Cabbage and Eggplant as a refreshing and satisfying meal.

This Chicken Tomato Salad with Cabbage and Eggplant is a delightful combination of flavors and textures. The crispy cabbage, juicy tomatoes, and tender chicken make this salad a winner.

Preparation time: 15 minutes

Nutrition Facts:

As each recipe varies in serving size, it is best to refer to the specific recipe for detailed nutrition information.

Tips:

• Feel free to customize these recipes by adding your favorite seasonings or vegetables.
• You can also substitute ingredients to suit your dietary preferences or restrictions.
• Experiment with different cooking methods to achieve your desired texture and taste.

FAQs:

Q: Can I make these recipes ahead of time?

A: Absolutely! You can prepare the components of these recipes in advance and assemble them when ready to eat.

Q: Are these recipes suitable for vegetarians?

A: Yes, most of these recipes can be easily modified to be vegetarian-friendly by omitting any animal products and using plant-based alternatives.

Q: Can I freeze the leftovers?

A: Some of these recipes, like the Eggplant & Cabbage Frittata, can be frozen and reheated later. However, others may not maintain their texture after freezing.

Q: Can I use different types of cabbage?

A: Yes, feel free to use any type of cabbage you prefer or have available. Each variety will bring a slightly different flavor and texture to the dish.

These recipes are a celebration of the wonderful flavors and versatility of cabbage and eggplant. Whether you’re looking for a quick and easy weeknight meal or an impressive dish to serve to guests, these recipes will surely satisfy your taste buds. Give them a try and enjoy the goodness of grilled quinoa, spicy stir-fried eggplant and cabbage, frittata with a refreshing cucumber slaw, roasted cabbage, eggplant, and tomato stacks, cabbage with eggplant and mushrooms, and a delightful chicken tomato salad with cabbage and eggplant.