Quinoa Cakes with Eggplant Tomato Ragu and Goat Cheese recipes
Ingredients
- 1 1/2 cups water
- 1 cup quinoa
- 1 large egg, lightly beaten
- 4 to 5 tablespoons olive oil, divided
- 1 1/2 lb eggplant, cut into 1/2-inch cubes
- 1 small onion, finely chopped
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup drained bottled roasted red peppers, rinsed and chopped
- 3/4 cup water or vegetable broth
- 1 tablespoon chopped flat-leaf parsley
- 2 oz. goat cheese, crumbled
Instructions
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