Vegetarian Quinoa Moussaka

A delightful and nutritious twist to the traditional Greek Moussaka, this Vegetarian Quinoa Moussaka is packed with protein-rich quinoa, layers of tender eggplant, and a creamy béchamel sauce. Perfect for those seeking a hearty, gluten-free meal that embodies Mediterranean flavors.

Prep time: 30 minutes
Cook time: 1 hour
Serves: 6

Ingredients

1 large eggplant (sliced into 1/4-inch rounds)

2 tbsp olive oil

1 cup quinoa

2 cups water

1 onion (diced)

2 cloves garlic (minced)

1 can (14 oz) crushed tomatoes

1 tsp dried oregano

1 tsp ground cinnamon

Salt and pepper to taste

2 cups milk

2 tbsp butter

2 tbsp all-purpose flour (use gluten-free flour for GF version)

1/4 cup grated Parmesan cheese

Nutmeg to taste

Instructions

1. Preheat the oven to 400°F (200°C).

2. Brush the eggplant slices with olive oil, place them on a baking sheet, and roast for 20 minutes, flipping halfway.

3. Cook quinoa in water according to package instructions.

4. In a skillet, sauté onion and garlic until translucent.

5. Add crushed tomatoes, oregano, cinnamon, salt, and pepper. Simmer for 10 minutes.

6. Stir in cooked quinoa.

7. For béchamel, heat milk in a saucepan until warm.

8. In another pan, melt butter and whisk in flour to form a roux.

9. Gradually add warm milk, stirring constantly until thickened.

10. Stir in Parmesan and nutmeg.

11. In a baking dish, layer half of the eggplant, quinoa mixture, and remaining eggplant.

12. Pour béchamel sauce over the top and spread evenly.

13. Bake for 30 minutes until golden and bubbly.

14. Let it cool slightly before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Preheat oven to 350°F (175°C) and warm the moussaka for 15-20 minutes until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.