Fried Quinoa with Crispy Eggplant and Bok Choy

What you Need :


  • 1 cup quinoa
  • 2 cups vegetable broth or water
  • 1 pinch of salt
  • 1 cup eggplant cubed small, from half a large eggplant
  • 2 tbsp. vegetable or sunflower oil
  • 2 garlic cloves, peeled and diced
  • 1 small onion, diced small
  • 2 tbsp. tamari, or soy sauce
  • 1 tbsp. water
  • 1 tbsp. miso paste
  • 1-inch knob fresh ginger, peeled and grated
  • 1 bunch Chinese cabbage (bok choy)
  • 2 eggs
  • 1 handful fresh cilantro
  • 2 green onions, sliced
  • 1 tbsp. roasted peanuts or sunflower seeds

How to Make It :

Place quinoa in a large bowl with enough water to cover it by an inch. Using your hand stir quinoa a couple times, then drain through a sieve. In a pot, place 1 cup of vegetable broth or water with 1 cup of quinoa and a pinch of salt. Bring water to a boil, and then reduce heat to medium high. Simmer until most of the water has been absorbed. Turn heat to low, cover and cook for another 10-15 minutes. Quinoa is cooked when translucent, a small white ring will emerge around the grain when ready. Remove from heat and set aside until ready to use. Place a skillet over high heat, add a tablespoon of oil and when it’s hot add eggplant. Cook stirring occasionally for about ten minutes. Eggplant should be soft throughout and crispy on the edges. Add another tablespoon of oil if necessary. While eggplant cooks place another large sauté pan over high heat. Add another tablespoon of oil, diced onions and garlic. Reduce heat to medium and sweat vegetables out until translucent and soft (about 5-8 minutes). In a separate cup whisk together soy sauce, miso paste, and ginger. Add soy-miso paste into the pan and stir. Reduce heat to low. Add cooked quinoa and eggplant. Stir until well incorporated. Thinly slice bok choy and add to pan, cover for a couple of minutes, until cabbage starts to wilt. Whisk two eggs together then pour over quinoa. Stirring constantly for two minutes until softly scrambled and well incorporated into the quinoa. Remove from heat. Add Chopped cilantro, green onions and peanuts over quinoa. Serve immediately with a side of soy sauce.

Recipe adapted from: Tasty Plan 

Coconut, Chicken, Swiss Chard Curry

What you Need :


  • 2 tablespoons olive oil
  • About 3/4 pound antibiotics-free and organic free-range chicken breast
  • 1 medium carrot, diced
  • 1 medium onion, sliced
  • 1 1/2 teaspoons fresh ginger, minced
  • 2-3 cloves of garlic, minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 can (14 oz.) coconut milk
  • 1 tablespoon curry paste (red or green)
  • 1 teaspoon salt
  • 1 can garbanzo beans, rinsed and drained
  • 1 bunch of Swiss chard, cleaned, stems removed, and roughly chopped

How to Make It :

  1. In a large pot, heat olive oil on medium high heat and add the chicken. Cook until the chicken has seared on the outside.
  2. Add the carrots, and sauté for another 1-2 minutes.
  3. Add the onion and ginger, sauté for another 2 minutes, and then add the garlic, curry, cumin and chili powder. Stir and let the spices toast for a minute, and then add the coconut milk. Fill the coconut milk can with water and add it in the pot. Let the mixture simmer for about 20 min.
  4. Add the chickpeas and Swiss chard to the pot and cook for another 10-15 minutes.
  5. Serve the chicken curry steaming hot with a bowl of rice.

Recipe adapted from: DiepLicious