Quinoa, Porcini & Asian Eggplant “Meatball” Sandwich

Ingredients for “Meatballs”

3 cloves chopped garlic
1 cup cooked Quinoa
1/4 cup cooked and chopped Porcini Mushroom
1/3 cup cooked and diced Asian Eggplant
1/8 cup wilted chopped Baby Spinach
1/4 cup cooked diced yellow pepper
1/4 cup cooked chopped carmelized Red onion
1 tsp chopped fresh rosemary
1/2 cup Breadcrumbs
1 tbsp pure pumpkin purée
1/2 tsp kosher salt
1/8 tsp white pepper

In a Large bowl starting with quinoa and adding eggplant then mushrooms fold all in all remaining ingredients mixing well after each until mixture holds together nicely..roll into desired size and heat a nonstick sauté pan on low medium heat coated with olive oil..Cook ” meatballs” until slightly browned on the outside while gently turning them approximately 7 minutes..Set aside

Ingredients for Nectarine Slaw
1 nectarine thin sliced
2 scallions thin sliced white and green
1 small handful chopped purple kale
1 tbsp unsalted sunflower seeds
small handful organic pea shoots
1/4 seeded and diced jalapeño pepper
1 tbsp extra virgin olive oil
1 tsp champagne vinegar
1/8 tsp kosher salt

Directions..Combine all ingredients in a large bowl and refrigerate covered for at least 1 hour

Ingredients for Mint Pesto
3/4 cup packed mint leaves
1 cup packed baby kale
1 cup extra virgin olive oil
2 cloves minced garlic
3/4 cup pine nuts
2 lemons juice and zest
1/2 tsp kosher salt
1/8 tsp black pepper

Directions..combine all ingredients in a food processor except the pine nuts and blend until smooth..Add pine nuts and blend until desired consistency..Check seasoning..Enjoy🍴


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