Veggie Quinoa




Yield 4 Servings


1 small eggplant, diced

1 zucchini, diced

1 cup red onion, diced

2 jalapeños, finely chopped

1 tbsp garlic, minced

1 tsp chili powder

1/2 tsp turmeric powder

1 tsp coriander powder

1 tsp cumin powder

1/4 cup finely chopped cilantro

2 cups quinoa, cooked

2 tbsp oil


  1. Heat a skillet or wide bottom pot over medium high heat and add oil
  2. Once oil is hot, add cumin and jalapeños and cook for one minute.
  3. Add onions and cook until translucent, about 4-5 minutes. Once onions are cooked, add the eggplant, zucchini, garlic and rest of the spices and salt.
  4. Stir ingredients well and cover the pot or skillet with a lid and let cook for about 10 minutes or until the veggies are fork tender but still have a little bit of bite.
  5. Once veggies are cooked, add the quinoa and cilantro. Stir to combine all ingredients.
  6. Serve hot or cold as a side dish, or a main entree! 

Recipe by The Chutney Life at