Stir-Fried Quinoa with Eggplant and Cabbage

My Gourmet Connection

Ready in: 45 minutes
Servings: 4
Vegetarian
Gluten Free
Dairy Free

Ingredients

  • 2 cups cabbage, chopped
    Produce
  • 3/4 to 1 lb eggplant, cubed
    Produce
  • 2 large eggs, lightly beaten
    Milk, Eggs, Other Dairy
  • 2 tablespoons fresh cilantro, chopped
    Produce;Spices and Seasonings
  • 2 cloves garlic, chopped
    Produce
  • 2 cups low-sodium chicken broth
    Canned and Jarred
  • 1/2 medium onion chopped
    Produce
  • 1 cup quinoa
    Pasta and Rice;Health Foods
  • Salt and freshly ground black pepper
    Spices and Seasonings
  • 1 tablespoon toasted sesame oil
    Ethnic Foods
  • 1/4 cup soy sauce
    Ethnic Foods;Condiments
  • 2 teaspoons sriracha
    Condiments
  • Vegetable oil
    Oil, Vinegar, Salad Dressing

Steps

  • Place the eggplant cubes in a bowl, drizzle with a small amount of vegetable oil, season with salt and pepper and toss to combine. Arrange in a single layer on the baking sheet and roast for 8 to 12 minutes, or until tender and lightly browned.
  • Remove from the oven and set aside.

Nutrition

  • Calories: 414.15  cal  (20.71%)
  • Fat: 23.72  g  (36.49%)
  • Saturated Fat: 13.36  g  (83.47%)
  • Carbohydrates: 38.55  g  (12.85%)
  • Sugar: 5.25  g  (5.84%)
  • Cholesterol: 105.46  mg  (35.15%)
  • Sodium: 1143.3  mg  (49.71%)
  • Protein: 14.99  g  (29.98%)
  • Manganese: 1.24  mg  (62.14%)
  • Phosphorus: 340.72  mg  (34.07%)
  • Vitamin K: 34.34  µg  (32.71%)
  • Folate: 130.8  µg  (32.7%)
  • Magnesium: 112.12  mg  (28.03%)
  • Fiber: 6.79  g  (27.18%)
  • Vitamin B6: 0.45  mg  (22.46%)
  • Vitamin B2: 0.37  mg  (22.06%)
  • Copper: 0.44  mg  (21.87%)
  • Vitamin C: 17.72  mg  (21.47%)
  • Potassium: 694.93  mg  (19.86%)
  • Iron: 3.46  mg  (19.23%)
  • Selenium: 13.08  µg  (18.68%)
  • Vitamin B3: 3.52  mg  (17.62%)
  • Vitamin B1: 0.24  mg  (15.84%)
  • Vitamin E: 2.24  mg  (14.91%)
  • Zinc: 2.11  mg  (14.05%)
  • Vitamin B5: 1.16  mg  (11.6%)
  • Calcium: 71.42  mg  (7.14%)
  • Vitamin B12: 0.37  µg  (6.17%)
  • Vitamin A: 230.05  IU  (4.6%)
  • Vitamin D: 0.57  µg  (3.78%)

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