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Eggplant Pesto Quinoa Bowls

Jacqueline DeMarco
  • 60 minutes
  • Serves 4

INGREDIENTS

8 oz

Arugula or mixed greens

1 cup

Cherry tomatoes

1 lb

Eggplant

1 1/2 tsp

Herbs de provence

1 tbsp

Balsamic vinegar

1/4 cup

Pesto sauce

1

Pesto vinaigrette

1 cup

Quinoa

1

Kosher salt and freshly ground black pepper

1

Salt

1

Zaatar spice

2 tbsp

Olive oil

2 tbsp

Olive oil, extra virgin

1

large ball Mozzarella, fresh

1/4 cup

Whole milk ricotta, fresh