The holidays are quickly sneaking up on us. I can’t believe the Santa Claus Parade is tomorrow! Where did the fall go? Did we even get fall this year? It was so hot in September and early October and then the temperatures dipped to the low teens. I feel a bit ripped off this year by Mother Nature because I love autumn and we didn’t get many days to enjoy it.
…but such is life and very soon, we’ll be in holiday mode and that means Christmas shopping, baking Christmas cookies, attending Toronto Christmas concerts and hosting holiday parties. One aspect of being a great holiday host is making sure that everyone can enjoy the food offerings. This is becoming quite a challenge since people are eating in a variety of ways including Keto, Paleo, vegetarian, vegan, gluten-free, and sugar-free. You’ll want to have at least two appetizers that each of your guests can eat, no matter what eating plant they are following. This Stuffed Eggplant with Squash, Quinoa and Walnuts appetizer is great for guests following both vegan and gluten-free diets.
I love making dishes with quinoa. I’ve been trying to follow a low-carb diet so I like to avoid breads and heavy grains such as brown rice or bulgur. Quinoa is actually a seed and is more closely related to spinach and beets than grains. All I know is that I don’t feel as full or bloated after eating quinoa and I love its nutty flavour. Quinoa is also very easy and quick to prepare…it takes only 15 minutes!
I have used frozen diced squash in the Stuffed Eggplant with Quinoa, Squash and Walnuts Recipe because it’s a huge time saver and frozen squash tastes the same as fresh squash in my opinion.
If you want to heat these stuffed eggplant boats up just before serving, you could put a few of them in the microwave for about 30 seconds.
Please let me know in the comments section if you made my Stuffed Eggplant with Quinoa, Squash and Walnuts recipe and what you thought of it.
You might also be interested in making Vegan Broccoli “Cheese” Soup.