Savory Miso-Glazed Eggplant Quinoa Stir-Fry

Experience the umami-packed delight of miso-glazed eggplant in this vibrant stir-fry. Tender, caramelized eggplant pairs beautifully with fluffy quinoa, creating a nutritious and delicious meal. The combination of miso paste and a hint of sesame oil infuses the vegetables with an irresistible flavor that will have you coming back for seconds.

This dish is not only satisfying but also quick to prepare, making it perfect for weeknight dinners or meal prep. The colorful vegetables add both nutrition and visual appeal, making this stir-fry a feast for the eyes as well as the palate!

Savory Miso-Glazed Eggplant Quinoa Stir-Fry

Serves: 2 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 380 calories 14g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 medium eggplant, diced
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 2 tablespoons miso paste
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 green onions, chopped
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• Salt and pepper to taste

Instructions

1. Cook quinoa in vegetable broth according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium heat. Add garlic and ginger, sauté until fragrant.
3. Add the diced eggplant and carrot; cook until eggplant is tender, about 5-7 minutes.
4. Stir in the bell pepper, miso paste, soy sauce, and sesame oil. Cook for an additional 2-3 minutes, until vegetables are well coated and heated through.
5. Mix the cooked quinoa into the skillet with the vegetables. Stir until well combined and heated through.
6. Season with salt and pepper to taste, and garnish with chopped green onions before serving.

Notes

Note: This dish is best served fresh, but can be stored in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave until warmed through.

For a bit of crunch, consider adding toasted sesame seeds on top just before serving. If you’re looking to change up the flavor, you can substitute the miso with tahini for a different, nutty profile. Leftovers can be stored in an airtight container in the fridge for up to 3 days, and can be reheated on the stove or in the microwave.

Feel free to experiment with different vegetables like snow peas or bell peppers, or add protein such as tofu or chickpeas to make it more filling.