• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Quinoa Caviar

  • Recipe Submitted by on

Category: Vegetarian, Appetizers

 Ingredients List

  • 1 sm Eggplants
  • 1 tb Extra virgin olive oil
  • 1 Onion, finely chopped
  • 1 c Quinoa
  • 2 c Salted water
  • 2 Cloves garlic, minced
  • 3 tb Fresh cilantro, minced
  • 3 tb Parsley, chopped
  • 4 ts Soy sauce, to taste
  • 2 tb Fresh lemon juice, to taste
  • Salt and freshly ground
  • -black pepper, to taste


1. Preheat the oven to 350 degrees F. Prick the eggplants in several spots
with a fork. Roast the eggplants on a nonstick baking sheet for 40 minutes,
or until soft. Let eggplants cool.

2. Heat the olive oil in a nonstick frying pan. Add the onion and cook over
medium heat until soft but not brown, 3 to 4 minutes. Stir in the Quinoa
and lightly toast it for 1 minute. Stir in 2 cups water and salt to taste
and bring to a boil. Reduce the heat, cover the pan, and gently simmer the
Quinoa for 15 minutes. Remove the pan from the heat and let stand for 10
minutes. Uncover the pan and fluff the Quinoa with a fork. Transfer the
Quinoa to a mixing bowl and let cool.

3. Cut the eggplants in half lengthwise. Scrape out the flesh, taking care
not to pierce the eggplant skin, and place it in a food processor with the
garlic, cilantro, parsley, soy sauce, and lemon juice. Puree to a smooth
paste. Stir the eggplant mixture into the Quinoa. Correct the seasoning,
adding soy sauce, pepper, or lemon juice to taste. Spoon the caviar back
into the eggplant skin and serve it with toast points, Bruschetta, or pita
chips, or on boiled new potatoes with no fat sour cream.

Steven Raichlen's High Flavor Low Fat Vegetarian Cooking

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?