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Aug 27, 2016




1 ½ Cups Quinoa

Kosher Salt

2 Large Cloves of Garlic – finely chopped

½ teaspoon of freshly grated ginger

1/3 Cup of Olive Oil

2 teaspoons of Thai red curry paste ( Thai Kitchen Gluten Free or Mae Ploy Brand)

3  small or baby Eggplants – cut lengthwise into wedges

½ head of Cauliflower – broken into florets

1  15 oz can of chickpeas (garbonzo beans) drained & rinsed well!  

2 Cups of Fresh Alfalpha Sprouts

½ Cup of Fresh Basil leaves (broken up)



  1. Heat oven to 450
  2. In a large saucepan, combine Quinoa, ¼ teaspoon kosher salt, 3 Cups of water. Bring to a boil.
  3. Cover & simmer on low until water is absorbed. Remove from heat and let sit 5 minutes. Then – fluff with a fork.
  4. In a large bowl, mix garlic, ginger, oil, curry paste, 1 ¼ teaspoons of salt, and ½ cup of water. Add Eggplant & Cauliflower and toss well.
  5. Transfer vegetables to a roasting pan and spread out in a single layer.
  6. Roast until tender (about 30-40 min. depending on your oven) Stir occasionally.
  7. Add the Chickpeas the last 5 minutes in the oven.
  8. Remove the pan from the oven and turn off oven.
  9. Place ½ Cup – 1Cup of Quinoa on your plate.
  10. Place 1 Cup of Vegetables over the Quinoa.
  11. Top with Sprouts and Basil.
  12. Enjoy!



Lots of Potassium, B6, B9, Vitamin C, Magnesium, Protein & Fiber in this dish!


220 Calories

3 grams of Protein

3.5 grams of Fat

3 grams of Fiber

12 grams of Carbohydrates


You’ll be full and satisfied after this meal! Drink water with meal to quell the heat!



“ Don’t wait until you’ve reached your goal to be proud of yourself.

Be proud of every step you take

Towards reaching that goal.”

                                 Author Unknown


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