Roasted Okra Quail Eggs and Herbed Quinoa
- Total Time40 mins
- Yield2-3 1x
- DietVegetarian
Ingredients
Units
Scale
- 1 cup dry quinoa
- 1 tsp coconut oil
- 1 red onion, finely chopped (sautee on medium heat for 5-6 mins with 1 tsp coconut oil, then add garlic for 1 min)
- 3 cloves garlic, minced
- 1 tsp dried marjoram
- 2 tbsp fresh chopped chives
- sea salt and pepper
- 20-30 okras (About 10 per person)
- Salt pepper, coconut oil 1 tsp drizzle
- Handful radishes, thinly sliced
- Handful cherry tomatoes, chopped
- Hummus (a dollop each)
- Avocado (1/4 avocado per person) or goat cheese or other toppings
Instructions
- Preheat your oven to 210°C (410°F).
- Cook the quinoa according to package instructions.
- In a small pan heat up the coconut oil over medium-high heat.
- Cook the onion for 5-6 minutes stirring often. Then add the minced garlic and cook for 1 more minute until fragrant.
- Add the onion, garlic, marjoram, chives, salt and pepper into the cooked quinoa and mix. Set aside.
- To make the roasted okra, cut off the stems (the top of the okra), slice them lengthwise and spread them onto a baking sheet lined with parchment paper.
- Roast for about 20 minutes, turning on the broiler for the last 5 mins.*
- To serve, add about 1/2 cup or more of the quinoa on each plate, top with the okra, radishes, tomatoes, hummus, avocado, or other veggies of choice.
Notes
Or you cook only grill the okra with the broiler in the oven for about 10 minutes (less or more depending on how hot your broiler is, keep an eye on it! If you broil it instead of roast, the okra is crispier and better) If you don't have a broiler, roasting is ok too,.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main
- Method: Oven and Stovetop
- Cuisine: American