lunch recipe · #04850
Eggplant Oregano Tahini Quinoa Kidney Bean Savory Porridge
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 43 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 9
Prep18 min
Cook25 min
Inactive0 min
Total43 min
Ingredients
- 1½ cupsQuinoa
- 10 ozCanned Kidney Beans
- 5 cupsVegetable Broth
- 1 onionYellow Onion
- 1 tbspOlive Oil
- 8 ozEggplant
- 1 tsp, leavesOregano
- ¼ cupTahini
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Kidney Beans. Chop the Yellow Onion and prepare the Eggplant, Oregano, Tahini.
- Heat the Olive Oil in a saucepan. Cook the Yellow Onion and the firm produce among the Eggplant, Oregano, Tahini for 5 minutes, then stir in the Quinoa, Vegetable Broth, and Table Salt.
- Simmer, stirring often, until the Quinoa is tender and porridge-like. Stir in the Canned Kidney Beans and remaining Eggplant, Oregano, Tahini, warm everything through, and serve.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 12.5 g
- Carbohydrates
- 45.7 g
- Fat
- 10.8 g
- Fiber
- 7.7 g
- Sodium
- 951.7 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Sesame
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.