Guacamole Dip Mix

Recipe to try

Eggplant & Tomato Quinoa Bowl with Guacamole Dip Mix

Serves: 4

Ingredients

• 1 teaspoon Guacamole Dip Mix
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups eggplant, cut into ½-inch cubes
• 2 cups chopped tomatoes
• 1 tablespoon neutral cooking oil
• 1 cup dry quinoa, rinsed
• 2 cups water
• ¼ cup pumpkin seeds
• 2 tablespoons chopped fresh parsley

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Simmer the quinoa in the water, covered, for 15 minutes. Rest off the heat for 5 minutes, then fluff.
3. Heat the neutral oil in a large skillet over medium heat. Add eggplant, cut into ½-inch cubes and chopped tomatoes. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
4. Divide the quinoa and vegetables between four bowls. Drizzle with the seasoning mixture and scatter over the pumpkin seeds and parsley.