![Mexican Quinoa Stuffed Aubergine Mexican Quinoa Stuffed Aubergine](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/ABC31787-EA79-49FF-806B-79D690E848F5/Derivates/32730B36-F0E5-4847-8DE0-BC719A909C9C.jpg)
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Ingredients
- 100 g Cheddar cheese, diced (1-2 cm)
- fresh coriander (approx. 10 g)
- 2 aubergines, large (approx. 800 g)
- 20 g olive oil
- 120 g onions, quartered
- 3 garlic cloves
- 1 - 2 fresh jalapeño chillies, to taste
- 275 g water
- 400 g tinned chopped tomatoes (1 x 400 g tin)
- 1 ½ tsp fine sea salt
- 120 g quinoa, rinsed
- 100 g tinned kidney beans, drained
- 100 g tinned sweetcorn, drained
- 1 vegetable stock cube (for 0.5 l)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chilli powder
- Nutrition
- per 1 portion
- Calories
- 1268 kJ / 303 kcal
- Protein
- 13.8 g
- Carbohydrates
- 24.2 g
- Fat
- 16.8 g
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