Quinoa stuffed Baingan (Brinjal)

Step by step method

• Quinoa Stuffing:

  In a medium saucepan, combine Queens Quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is tender and water is absorbed. Remove from heat and fluff with a fork. In a skillet, heat olive oil over medium heat. Add chopped onion and garlic, and sauté until translucent. Stir in ground cumin and ground coriander. Cook for an additional 2 minutes. Add cooked quinoa to the skillet and mix well. Season with salt and pepper to taste. Remove from heat and stir in chopped cilantro, parsley, lemon juice, and crumbled feta cheese (if using). Set aside.

• Baingan (Brinjal):

  Preheat your oven to 350°F (175°C). Cut the tops off the Bangan (Brinjal) and scoop out the insides, leaving about a 1/2-inch thick shell. Chop the scooped-out flesh finely. Brush the outside of the Bangan (Brinjal) shells with olive oil and season with salt and pepper. Place them in a baking dish. In a bowl, combine the chopped Bangan (Brinjal) flesh, tomato sauce, vegetable broth, dried oregano, and dried basil. Fill each Bangan (Brinjal) shell with the quinoa stuffing mixture and pour the tomato sauce mixture over them. Cover the baking dish with foil and bake for 30-35 minutes, or until the Bangan (Brinjal) are tender. Remove from the oven, let cool for a few minutes, and serve hot.