Roasted Eggplant Stuffed with Quinoa and Lentil Salad - Healthy Living
Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. Heat oven to 400 F Combine lentils with 1.5 cups water in pot with lid and
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Ingredients
- 3/4 cup brown lentils
- 2 cloves and 2 cloves garlic
- 1 tsp and 2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp smoked paprika
- salt
- 2 eggplants cut in half length wise
- 3 TBSP, 3 TBSP, 1/2 cup olive oil
- 1 cup quinoa
- 1 3/4 cups water
- 2 cups parsley washed and
- 1/2 cup capers
- 1/4 cup and 1/2 cup lemon juice
- 1 cucumber cut into 1 inch
- chunks
- 3 TBSP Tahini
- 1/4 cup mint washed and
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