The Tuscan Recipe

Prepare the Quinoa

Rinse quinoa under cold water. In a pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and set aside.

Marinate the Kale

Chop kale into bite-sized pieces and massage with olive oil, salt, and lemon juice. Let it marinate for about 10 minutes.

Make Eggplant Meatballs

Preheat oven to 400°F (200°C). In a bowl, mix diced eggplant with breadcrumbs, cheese, egg, garlic powder, salt, and pepper. Form into meatballs and place on a baking sheet. Bake for 25 minutes or until golden brown.

Sauté Vegetables

In a large skillet, heat olive oil over medium heat. Add zucchini and carrots, sauté for about 5-7 minutes until tender. Add grape tomatoes and cook for an additional 3 minutes.

Assemble the Dish

In a large serving bowl, combine quinoa, marinated kale, sautéed vegetables, and eggplant meatballs. Drizzle with marinara and pesto. Top with grated parmesan cheese before serving.