Looking to use your garden bounty in a simple recipe? Check out this vegan, gluten-free tomato eggplant quinoa bowl! Jump to recipe →
I planned to share another recipe with you this week. But then some thoughtful folks gifted me with lovely tomatoes and eggplants.
We had a yard sale over the weekend. After buying a bunch of stuff, one of our neighbors was kind enough to return with a bag of gorgeous cherry tomatoes. (Bonus!)
Then we had out-of-town friends visit on Labor Day. They came with beautiful eggplants. (I love the yin and yang of the dark and light varieties!)
Both the tomatoes and the eggplants were at the peak of ripeness. I knew I had to use them quickly, but time was short. So I decided to go with a simple steam sauté.
Tomato Eggplant Quinoa Bowl
This tomato eggplant quinoa bowl recipe is as easy as it gets. You just chop some veggies. (I added garlic, onion, mushrooms and baby greens to the mix. But you could also use zucchini, corn, or whatever you have in excess.) Then you steam sauté the mixture with vegetable broth.
The quinoa and veggies cook in about the same amount of time. You can serve the veggies over the cooked quinoa or simply add the quinoa to the sauté pan at the end. (I prefer the mix-it-all-together approach.)
I debated making a sauce for this delicious bowl. But I decided to explore vegan grated cheese. Minimalist Baker’s vegan parmesan is my usual go-to recipe. However, it’s made with cashews. I use cashews in a lot of recipes.
I wondered how walnuts might work as a substitute. The results did not disappoint! Walnut parmesan is just as yummy as cashew parmesan!
Note: I do not include nutrition information with my recipes because I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.