6 servings (1 serving = 1 mini naan bread)
Prep time: 30 mints
Ingredients
2 diced shallots
2 tbsp. ghee oil, canola oil, or mustard oil
¼ cup diced zucchini
¼ cup diced and peeled eggplant
½ cup mixed, diced green and red peppers
¼ cup cauliflower
2 tbsp. fresh lime juice 1 cup cooked quinoa
½ cup queso fresco or paneer
4–6 mini naan bread
2 tbsp. chopped fresh cilantro
Seasoning mix:
½ tsp. turmeric
2 tsp. curry powder
¼ tsp. ground ginger
½ tsp. ground red chili pepper flakes
½ tsp. ground cumin
¼ tsp. ground cloves
¼ tsp. ground cinnamon
Directions
Heat the oil to medium-high in a broad sauté pan, then add the eggplant, shallots, cauliflower, mixed peppers, and zucchini and sauté for 2-4 minutes. Slightly translucent and yet crunchy, the vegetables should be. Add a mixture of seasoning and whisk until well-mixed.
Mix in the lime juice, cooked quinoa, cheese, and cilantro and switch off the heat.
Serve whether cold or hot.
To serve chilled: Chill filling. Add equally to the naan bread
To serve hot: Randomly spread the veggie mix on top of the hot naan bread.
Nutrition per Serving
Calories; 306 kcal,
Protein; 11 g,
Sodium; 403 mg,
Phosphorus; 238 mg,
Dietary Fiber; 4.7 g,
Potassium; 238 mg.
