Italian Vegetable Quinoa Bowls Recipe
Recipe By Tori Avey
Easy meatless meal with eggplant, zucchini, tomatoes & fresh basil. Inspired by ciambotta, a stew from southern italy. Vegan or vegetarian, kosher.
4.6
26 Rating -
Rate
1hr total
20minsPrep
1hr total
20m.Prep
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Italian Vegetable Quinoa Bowls Recipe
- 1/4 pound Eggplant, cubed, skin
- 1/2 pound Tomatoes, or 1 can whole, diced, or crushed tomatoes
- 1/2 tablespoon Extra virgin olive oil
- 1/2 Medium Onion, Diced
- 2 Cloves Garlic, Minced
- 1/2 cup Quinoa
- 1/4 pound Zucchini, sliced into rounds
- 7.50 ounce Cannellini or navy beans, drained
- 1/4 teaspoon Oregano
- pinch Pinch Cayenne Pepper
- 0.17 cup Fresh chopped basil, divided
- 1 tablespoon Fresh lemon juice
- As required Salt and pepper
- As required Chopped basil or flat leaf parsley for garnish
- As required Grated parmesan or mozzarella cheese for garnish
Nutrition
value
value
528
calories per serving
15 g Fat21 g Protein72 g Carbs33 g FiberOther
Current Totals
- Fat15g
- Protein21g
- Carbs72g
- Fiber33g
MacroNutrients
- Carbs72g
- Protein21g
- Fiber33g
Fats
- Fat15g
Vitamins & Minerals
- Calcium381mg
- Iron13mg
- Vitamin A2911mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B35mg
- Vitamin B6< 1mg
- Vitamin B9343mcg
- Vitamin B120mcg
- Vitamin C114mg
- Vitamin E9mg
- Copper1mcg
- Magnesium281mg
- Manganese7mg
- Phosphorus359mg
- Selenium12mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Tori Avey