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Quinoa Stuffed Eggplant with Tahini Sauce

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings 2
Calories 345kcal

1 eggplant
2 tablespoons olive oil divided
1 medium shallot diced (about 1/2 cup)
1 cup chopped button mushrooms about 2 cups whole
5 – 6 Tuttorosso whole plum tomatoes chopped
1 tablespoon tomato juice from the can
2 garlic cloves minced
1/2 cup cooked quinoa
1/2 teaspoon ground cumin
1 tablespoon chopped fresh parsley + more to garnish
Salt & pepper to taste
1 tablespoon tahini
1 teaspoon lemon juice
1/2 teaspoon garlic powder
Water to thin
Preheat the oven to 425ºF. Cut the eggplant in half lengthwise and scoop out some of the flesh. Place on a baking sheet and drizzle with 1 tablespoon of oil. Sprinkle with salt and bake for 20 minutes.
While the eggplant is cooking, heat the remaining oil in a large skillet. Once add all the shallots and mushrooms. Saute until mushrooms have softened, about 5 minutes. Add tomatoes, quinoa and spices, and cook until the liquid has evaporated.
Once the eggplant has cooked for 20 minutes, reduce the oven temperature to 350ºF and stuff each half with the tomato-quinoa mixture. Bake for another 10 minutes.
When ready to serve, whisk together tahini, lemon, garlic, water and a touch of salt and pepper. Drizzle tahini over eggplants, sprinkle with parsley and enjoy!

Greek Shrimp Bowls with veggies and tahini sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

1/4 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. smoked paprika
1 tsp. dried oregano
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 lb. raw peeled and deveined shrimp
2 small zucchinis, sliced into coins
2 bell peppers (color of choice), sliced into 1×1″ pieces
1 cup dry farro or Brown rice
2 cups vegetable or chicken broth
Optional garnishes: fresh herbs, cherry tomatoes, sliced green olives or capers
Lemon-Garlic Yogurt
1/2 cup plain whole-milk Greek yogurt
1 garlic clove, grated (I use a microplane) sub 1 tsp. granulated garlic
1 Tbsp. lemon juice
1/4 tsp. kosher salt
In a small bowl, combine first seven ingredients (olive oil through black pepper); stir with a whisk. Place shrimp and vegetables into the bowl, and marinade; toss to coat. Let stand 5 to 10 minutes.
Meanwhile, combine farro or Brown rice in a saucepan with broth. Bring to a boil, reduce heat to low, and gently simmer, covered, until grains are tender and most liquid is absorbed. (This will take about 15 minutes for Brown rice, and up to 30 minutes for farro.)
Meanwhile, heat a large skillet coated in cooking spray (or lightly greased with oil) over medium-high. Once hot, add shrimp and cook 2 minutes per side, or until opaque. Transfer to a plate. (If your skillet isn’t large enough to fit all shrimp in a single layer, cook in two batches.) Next, add vegetables to the same skillet and cook until tender, about 8 minutes.
Prepare Lemon-Garlic Yogurt by combining yogurt, garlic, lemon juice, and salt in a small bowl. Stir in 1 to 2 Tbsp. water to thin out to desired consistency.
Assemble bowls by dividing farro or Brown rice evenly into each of 4 bowls. Scatter shrimp and vegetables overtop, and finish with a dollop of Lemon-Garlic Yogurt. If desired, garnish with sliced cherry tomatoes, olives, or fresh herbs. Finish with a drizzle of olive oil.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes



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