Roasted Eggplant With Spinach Quinoa And Feta Recipes

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QUINOA WITH SPINACH AND FETA CHEESE



Quinoa With Spinach and Feta Cheese image

Make and share this Quinoa With Spinach and Feta Cheese recipe from Food.com.

Provided by Kasha

Categories     Grains

Time 25m

Yield 2 , 2 serving(s)

Number Of Ingredients 6

1/2 cup quinoa, uncooked and well rinsed
1 teaspoon extra virgin olive oil
2 garlic cloves, sliced very thin
1 cup fresh spinach
1/2 small onion, chopped
1 ounce feta cheese

Steps:

  • Rinse the quinoa in a strainer.
  • In a small saucepan, add the quinoa and 1 cup of water. Bring to a boil over high heat, then cover and reduce heat to simmer until water is absorbed, about 10-15 minutes.
  • Meanwhile, heat a skillet over medium heat and add the olive oil and garlic and onion.
  • Cook the garlic in the oil until the edges of the garlic turns very light brown, being careful not to burn the garlic (reduce heat to low if necessary).
  • When the quinoa is done cooking, add it to the skillet along with the spinach.
  • Stir it together until the spinach wilts.
  • Add the crumbled feta cheese and stir to combine. Makes 2 servings.

ROASTED EGGPLANT AND FETA



Roasted Eggplant and Feta image

This is a Greek recipe. This can be used to top a salad of baby spinach or other greens, pasta, couscous or any other similar thing. Or, scoop it up on small bites of good crusty bread, or serve as a variation of eggplant bruschetta. It can be served as an appetizer, a side dish, or a meatless main course.

Provided by Susiecat too

Categories     Greek

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

3 eggplants, cubed
3/4 cup extra virgin olive oil, divided
1/4 cup lemon juice, fresh squeezed
1/4 cup onion, minced
3 garlic cloves, minced
2 tablespoons fresh oregano, minced or 1 teaspoon dried oregano
salt and pepper
1 lb feta cheese, crumbled
1/2 cup kalamata olive, pitted and coarsely chopped
fresh oregano sprig (optional)

Steps:

  • Preheat oven to 400°F.
  • Place eggplant cubes in a shallow baking pan; toss with 1/2 cup olive oil, salt to taste, bake until cubes are soft but not mushy -- about 30 minutes.
  • Set aside to cool.
  • Whisk together the remaining 1/4 cup olive oil, lemon juice, onion, garlic, and oregano in a small bowl. Season to taste with salt and pepper.
  • Toss about half the dressing with eggplant.
  • Put eggplant mixture on top of salad leaves, cooked pasta, couscous or slices of bread or toasts.
  • Sprinkle with cheese and olives, drizzle with remaining dressing.
  • Garnish with fresh oregano sprigs if desired.

Nutrition Facts : Calories 257.6, Fat 22.4, SaturatedFat 7.7, Cholesterol 33.8, Sodium 468, Carbohydrate 9.5, Fiber 4.2, Sugar 4.5, Protein 6.7

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