Quinoa Stacks
Ingredients
(makes 4 servings):
1 eggplant, sliced into 1-inch thick rounds
1 zucchini, sliced into 1/4-inch thick rounds
2 1/2 cups frozen spinach, thawed
1 cup tomato sauce
3/4 cup shredded mozzarella
1/2 tablespoon olive oil
salt & pepper to taste
Quinoa cakes:
1 1/2 cups cooked quinoa
1/2 cup diced red pepper (about 1/2 pepper)
1 egg
3 teaspoons olive oil, divided
salt, pepper, dried basil & dried oregano to taste
Directions:
1. Preheat oven to 375 degrees. Thaw spinach. Make quinoa cakes: mix quinoa, red pepper, 1 teaspoon olive oil, and spices. Add the egg and mix well.
2. Lightly oil a baking sheet with about 1 teaspoon olive oil. Shape the quinoa mixture into 6 little balls, each with a diameter of 2 inches. Don't worry if they won't stay together very well, mine didn't either; they'll take their shape as they bake. Brush the tops of the cakes with the remaining teaspoon of oil.
3. Slice eggplant and zucchini and add pieces to the baking sheet (you may need to employ the use of a second sheet.) Using a brush, lightly coat one side of each piece with 1/2 tablespoon olive oil.
4. Put everything into the oven and bake for about 20 minutes, pulling them out after 10 to flip everything over.
5. When the contents of the roasting trays are ready, pull them out and turn on the broiler. On the baking sheet, assemble: each stack begins with a slice of eggplant and is topped with a spread of spinach, 3-4 zucchini rounds, a quinoa cake, and finally 2 tablespoon of mozzarella.
6. Place the baking sheet under the broiler for about 2 minutes. While the cheese is browning, heat the tomato sauce in the microwave and spread 1/3 cup onto each plate. Top each plate with three veggie stacks.
Source:
http://healthygirlcooking.blogspot.com/search/label/Vegetables
