Ingredients:
- 1 tsp cajun seasoning
- 1 tbsp snipped fresh basil or 1 tbsp fresh rosemary or 1 tbsp fresh chives or 1 tbsp fresh thyme or 1 tbsp oregano
- cajun seasoning
Directions:
- In a medium saucepan cook onion in the 1 teaspoon hot oil over medium heat for 3 minutes. Add garlic; cook for 1 minute more. Stir in the water, quinoa, carrot, the 1 teaspoon Cajun seasoning, and the salt.
- Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until quinoa is tender and liquid is absorbed. Stir in hominy and desired herb. Cover and let stand for 1 minute.
- Meanwhile, lightly brush the eggplant slices with the 2 t oil; sprinkle with additional Cjaun seasoning. Broil in the unheated rach of a broiler pan 4 to 5 inches from the heat for 5 to 6 minutes or just until tender, turning once halfway through cooking.
- To serve, divide eggplant slices among 4 dinner plates. Top with quinoa mixture.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 289.9 Kcal (1214 kJ) | ||
| Calories from fat | 54.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 9% | |
|---|---|---|---|
| Sodium | 1523.8mg | 63% | |
| Potassium | 624.58mg | 13% | |
| Total Carbs | 51.76g | 17% | |
| Sugars | 12.36g | 49% | |
| Dietary Fiber | 7.69g | 31% | |
| Protein | 9.77g | 20% | |
| Vitamin C | 5.7mg | 10% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 2.3mg | 13% | |
| Calcium | 62.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 82.02 Kcal (343 kJ) | ||
| Calories from fat | 15.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.71g | 9% | |
|---|---|---|---|
| Sodium | 431.12mg | 63% | |
| Potassium | 176.71mg | 13% | |
| Total Carbs | 14.64g | 17% | |
| Sugars | 3.5g | 49% | |
| Dietary Fiber | 2.17g | 31% | |
| Protein | 2.77g | 20% | |
| Vitamin C | 1.6mg | 10% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 0.7mg | 13% | |
| Calcium | 17.8mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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