Aubergine, Courgette And Tomato Stew With Quinoa And Feta

Name: Aubergine, Courgette And Tomato Stew With Quinoa And Feta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 large aubergine; 600 grams canned chopped tomatoes; 1 teaspoon cinnamon; 2 courgettes; 200 grams Feta; 2 Tbsps chopped fresh mint leaves; 2 garlic cloves, crushed then chopped; 1 teaspoon honey; 3 Tbsps olive oil (approximately); 1 large onion, halved then sliced; 1 teaspoon Half dried oregano; 2 Tbsps toasted pine nuts; 237 milliliters 200 g quinoa, dry weight (about , rinsed; 4 servings Salt and pepper; 3 spring onions, chopped

Aubergine, Courgette And Tomato Stew With Quinoan And Feta might be just the main course you are searching for. This gluten free and vegetarian recipe serves 4. One portion of this dish contains roughly 19g of protein, 28g of fat, and a total of 534 calories. It can be enjoyed any time, but it is especially good for Autumn. A mixture of spring onions, olive oil, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes around 35 minutes.