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Mediterranean Veggie Basil Bowl
Summery basil sparkles up this vegetarian bowl as sunny as a perfect day on the French Riviera.
Prep Time: 00:40
Cook Time: 00:00
1 cup two tablespoons broth
1/2 cup quinoa
1/2 eggplant, peeled and cut into one-inch dice
1 tsp. salt, plus additional to taste
1 tbs . olive oil
1/2 cup yellow onion, finely chopped
1/2 cauliflower, chopped
2 cloves minced garlic
1 carrot, grated
1/2 cup finely chopped basil
2 ounces fresh mozzarella, cubed
1 ounce (approximately one quarter cup) shredded parmesan
1/2 cup cherry tomatoes, quartered and seeded
1Bring broth to a boil. Add quinoa, and reduce heat to a low boil or hard simmer. Cover and let cook approximately 20 minutes, until liquid is absorbed. Turn off heat and keep quinoa warm.
2While quinoa cooks, toss eggplant with salt and place in colander as you saute the other vegetables.
3Heat a large flat-bottomed skillet over medium high heat. When hot, add olive oil. When oil is hot, add onion. Saute approximately 5 minutes, until beginning to brown. Add cauliflower, and saute an additional 10 minutes. Add eggplant, adding more oil to skillet if necessary. Continue to stir and saute an additional 10 minutes or so, until eggplant and cauliflower are golden and cauliflower is tender. Stir in garlic, and turn off heat. Stir in grated carrot and most of the basil, saving approximately 2 tablespoons for garnish.
4Stir 2 tablespoons of grated Parmesan into quinoa; divide the quinoa between two bowls. Top with eggplant mixture (half in each bowl), half mozzarella cubes in each bowl, half of cherry tomatoes, finishing with a sprinkle of Parmesan and basil over each bowl.
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