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30 minutes
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
(?)
Not Mediterranean due to:
hummus
vegan
(?)
Not vegan due to:
hummus
vegetarian
(?)
Not vegetarian due to:
hummus
pescatarian
(?)
Not pescatarian due to:
hummus
paleo
(?)
Not paleo due to:
hummus
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fiber as 64.5% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.3% of RDA
• Calories: 25.2% of RDA
• Carbs: 31.1% of RDA
• Fat (total lipid): 14.5% of RDA
• Fiber: 64.5% of RDA
• Fructose: 7.8% of RDA
• Protein: 22.2% of RDA
• Sodium: 7.1% of RDA
• Sugar: 49.3% of RDA
• Vitamin A (IU): 52.8% of RDA
• Vitamin B6: 38.1% of RDA
• Vitamin C: 23.8% of RDA
• Iron: 8.4% of RDA
• Magnesium: 46.6% of RDA
• Manganese: 394% of RDA
• Niacin: 16.2% of RDA
• Potassium: 35.7% of RDA
• Zinc: 26.7% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
85.5
g
Calories
504
 
Fiber
18.1
g
Iron
1.58
mg
Protein
24.9
g
Sodium
96.2
mg
Sugars
15.4
g
Fat (total lipid)
8.85
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
cups
+
-
 
 
1
pint
+
-
 
halved.
 
4
tbsp
+
-
 
more to taste.
 
1
cup
+
-
 
 
1
can
+
-
 
drained and rinsed.
 
1
whole
+
-
 
ends trimmed, sliced into rounds.
 
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PREPARATION
1.
Bring 4 cups of water to a boil.
2.
Add the quinoa and turn heat to a simmer.
3.
While quinoa is cooking, lightly coat a large nonstick skillet with olive oil. Turn the heat to medium-high.
4.
Add the eggplant slices and season with salt and pepper to taste.
5.
Cook each side for 5-6 minutes.
6.
Remove from heat and place the chickpeas in the same pan the eggplant was cooked in.
7.
Add more olive oil if necessary and cook the chickpeas for 6-7 minutes, stirring frequently.
8.
Once quinoa is done and fluffed with a fork, fill 4 bowls with cooked quinoa.
9.
Top with a few slices of cooked eggplant, a spoonful of chickpeas, some halved cherry tomatoes, some spinach, and a tablespoon (or more) of hummus.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 504
Protein 24.9 g
Carbohydrates 85.5 g
Iron 1.58 mg
Fiber 18.1 g
Calcium 23.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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