dinner · lunch · Peruvian-inspired
Aji-Lime Black Bean & Eggplant Quinoa Bake
A tangy take on quinoa bake, with black bean, eggplant, and an aji-lime finish.
Complete recipe · source and rights recorded · nutrition pending
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 2 cup canned black beans, drained and rinsed
- 4 cup eggplant, cubed
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- 3 tablespoon lime juice
- 1 teaspoon ground cumin
- 1 tablespoon aji amarillo paste
- 3 cup cooked quinoa
- ¾ cup low-sodium vegetable broth
Equipment
Baking dish
How to make it
- 1
Heat the oven to 375°F. Mix the quinoa, black bean, eggplant, vegetable broth, olive oil, salt, and lime juice, cumin, aji amarillo paste in a baking dish.
- 2
Bake until hot and lightly browned. Cook until the black bean is hot and the vegetables are tender.
- 3
Rest for 8 minutes before cutting into portions.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat until steaming throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free, vegan, vegetarian.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.