Food Yoga – Eggplant and Asparagus Over Quinoa

Ingredients

  • 2 cups eggplant cubed
  • 1/2 lb baby asparagus ( or regular is fine- baby was on sale)
  • 3 cloves garlic sliced
  • 1lb mushrooms sliced
  • juice from one lemon
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper

Preparation

  1. Preheat oven to 400° or heat up a grill pan or your grill
  2. In a medium/large bowl combine spices, olive oil and lemon juice
  3. Toss all veggies in spice mixture
  4. Place veggies on a roasting pan
  5. Roast/Grill for 25-30 minutes
  6. Prepare rice and quinoa according to package directions
  7. Arrange veggies on top of rice and serve!
I put a dollop of plain soy yogurt that was mixed with tomatoes, chopped cukes and some spices on top- but that’s completely up to you!! I’ve used greek yogurt in the past and didn’t miss it. Squeeze some lemon and you get the same tangy flavor.
Namaste y’all!

 

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3 thoughts on “Food Yoga – Eggplant and Asparagus Over Quinoa

    1. Thanks🌻 This is one of my favorites. I’m an eggplant fanatic. I need to do a post in which I list the ways that I love eggplant- maybe write a sonnet. Thanks for checking out my blog. Om shanti.

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