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Quinoa, eggplant, ginger AND turmeric? I know what you’re thinking and yes, these rolls are THAT healthy.

Quinoa continues to be popular because it really is good for you. It contains bundles of fiber, protein, and other beneficial nutrients. Ginger is great for relieving inflammation. Turmeric for fighting cancer.

Not to be outdone, eggplant can do all three. Having tons of fiber, loads of free-radical fighting antioxidants, and the ability to ease pain, especially in your joints. Combined they make a fearsome foursome.

They also taste delicious in this fun eggplant roll recipe.

The Ingredients

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½ cup of washed quinoa

1 cup of water

2 tablespoon of rice bran oil

1 small onion (diced)

1 teaspoon of garam masala

¼ teaspoon of turmeric powder

1 tablespoon of fresh ginger (grated)

Pinch of hot chili powder (or more if you like spice)

Half a medium sized red bell pepper (chopped)

3 medium eggplants (cut into ½ inch slices)

½ cup of extra-virgin olive oil

Sea salt and pepper for seasoning

A handful of parsley for dressing (finely chopped)

The Instructions

Start by cooking the quinoa in a cup of water in a saucepan on the stove, slowly bringing it to a boil. Then lower the heat, cover, and allow to simmer until the quinoa becomes soft and most of the water gets absorbed. This should take roughly 15 to 20 minutes.

In the meantime, you can start cooking the onions in a separate saucepan with the oil over medium heat. As they begin to brown, sprinkle in the ginger, turmeric, chili and garam masala, coating the onions.

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Cook for another 2 or 3 minutes and then add the bell pepper, stirring everything together. Lower the heat and allow the mixture to cook until the pepper softens. Feel free to add sea salt and pepper, or other spices, to taste. Then, mix the cooked quinoa in.

Now to grill the eggplant. You can use a barbecue (if the weather is nice, of course) or a stove grill. Anything to get those beautiful grill marks.

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First, brush the slices of eggplant with extra-virgin olive oil and season lightly with sea salt and pepper. Grill the slices over medium to high heat for about 3 or 4 minutes per side, allowing those nice marks to form.

When all of your slices are grilled, it’s time to start the rolling. Add a tablespoon or two of the quinoa and onion mixture to the bottom of each grilled eggplant slice and tightly roll them up. If you set the rolls down with the end of the eggplant facing down, they should stay put, but you can skewer them with toothpicks if they won’t stay rolled up.

To finish the presentation you can toss on some fresh parsley, or another herb, and drizzle a little olive oil if you like. The rolls can be served warm or cold.

You can also serve them with some hummus if you like, but that may actually make them too healthy!

Source:

http://foodmatters.tv/content/spiced-quinoa-and-eggplant-rolls-recipe

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