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Savory Balsamic Jackfruit & Quinoa Skillet with Roasted Eggplant Salsa
Quick & easy dinner: Savory Balsamic Jackfruit & Quinoa Skillet with Roasted Eggplant Salsa. Nutrient-rich, vegan delight full of flavors!
Meet your new favorite quick and easy dinner: Savory Balsamic Jackfruit & Quinoa Skillet with Roasted Eggplant Salsa. This recipe is a unique blend of flavors and textures, bringing together the meaty texture of jackfruit with the nutty profile of quinoa, all enhanced by a tangy balsamic glaze. Jackfruit, a tropical fruit, offers a plant-based alternative that's low in calories and high in fiber, making it a heart-healthy choice for dinner.
The roasted eggplant salsa adds a smoky and rich layer to this dish, with eggplants providing a good source of vitamins and minerals like Vitamin C, K, and folate. This dish is not only delicious but also packed with plant-based nutrients, ensuring you get a balanced meal that's quick to prepare and satisfying to eat.
Recipe Overview
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Italian
Quick & easy dinner: Savory Balsamic Jackfruit & Quinoa Skillet with Roasted Eggplant Salsa. Nutrient-rich, vegan delight full of flavors!
Ingredients
- • canned young jackfruit: 2 cups, drained and shredded
- • quinoa: 1 cup, rinsed
- • vegetable broth: 2 cups
- • balsamic vinegar: 1/4 cup
- • maple syrup: 2 tablespoons
- • garlic, minced: 3 cloves
- • smoked paprika: 1 teaspoon
- • olive oil: 2 tablespoons
- • medium eggplant: 1, diced
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, finely chopped
- • fresh basil: 1/4 cup, chopped
- • lemon juice: 2 tablespoons
- • sea salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C) to start roasting the eggplant.
- 2 Toss the diced eggplant with 1 tablespoon of olive oil, a pinch of salt, and pepper. Spread the eggplant on a baking sheet and roast for 15 minutes or until tender and slightly charred.
- 3 While the eggplant roasts, prepare the quinoa by combining it with vegetable broth in a medium saucepan. Bring to a boil, then reduce the heat and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- 4 In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
- 5 Add the shredded jackfruit to the skillet, along with balsamic vinegar, maple syrup, smoked paprika, and a pinch of salt. Stir well and cook for about 5 minutes until the jackfruit is well-coated and heated through.
- 6 For the salsa, combine the roasted eggplant, cherry tomatoes, red onion, fresh basil, lemon juice, and a dash of salt and pepper in a bowl. Mix gently to combine.
- 7 To serve, plate a scoop of quinoa, top with the balsamic jackfruit, and add a generous spoonful of roasted eggplant salsa on the side. Garnish with extra basil if desired.
Serving Suggestions
- • This Savory Balsamic Jackfruit & Quinoa Skillet pairs beautifully with a crisp green salad on the side, dressed with a light olive oil and lemon vinaigrette. For a refreshing beverage, consider serving a chilled cucumber and mint-infused water, which complements the dish's fresh flavors. For added texture, consider topping the dish with toasted pine nuts or sunflower seeds, providing an extra crunch and enhancing the meal's nutty profile. This dish is perfect for a light dinner that’s both satisfying and invigorating.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the jackfruit and quinoa in a skillet over medium heat until heated through. The roasted eggplant salsa can be enjoyed cold or at room temperature, making it a versatile accompaniment that holds its flavors well. Avoid microwaving to maintain the texture of the jackfruit and quinoa.
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