Vegetarian Quinoa Moussaka is a delightful twist on the classic Greek dish, perfect for a cozy dinner that feels indulgent yet light. With layers of roasted eggplant and a hearty quinoa-tomato filling, this recipe is a satisfying crowd-pleaser.
Start by preheating your oven to 400°F (200°C). Slice the eggplant into 1/4-inch rounds, brush each slice with olive oil, and lay them out on a baking sheet. Roast these for about 20 minutes, turning them halfway through to ensure even cooking. You'll know they're done when they're golden and soft.
While the eggplant is roasting, rinse your quinoa under cold water to remove any bitterness. Combine it with the water in a pot, bring it to a boil, then reduce the heat and let it simmer until all the water is absorbed. This should take about 15 minutes.
Next, in a skillet over medium heat, sauté diced onion and minced garlic until the onion is translucent and aromatic. Stir in the crushed tomatoes, dried oregano, ground cinnamon, and a pinch of salt and pepper. Let this mixture simmer for about 10 minutes until it thickens slightly. Combine your cooked quinoa with the tomato mixture, stirring well to let the flavors meld.
For the béchamel sauce, warm the milk in a saucepan until it's just about to simmer. In a separate pan, melt the butter over medium heat, then whisk in the flour to form a roux. Gradually add the warm milk, whisking continuously to avoid lumps. Once the sauce thickens, stir in the Parmesan cheese and a sprinkle of nutmeg.
In a baking dish, layer half of the roasted eggplant slices on the bottom. Spread the quinoa mixture evenly over the eggplant, then layer the remaining eggplant slices on top. Pour the béchamel sauce over everything, spreading it with a spatula so it covers the entire surface. Bake your moussaka for about 30 minutes, until the top is golden and bubbling. Let it cool for a few minutes before serving.
Pair this moussaka with a fresh Greek salad for a complete meal. A side of crusty bread could be perfect for sopping up the delicious sauce. A light white wine like a Sauvignon Blanc complements the dish beautifully.
The star of our dish is the eggplant, which brings a creamy texture when roasted. Olive oil enhances the flavor while keeping everything moist. Quinoa serves as the hearty base, offering protein and a nutty flavor. Onion and garlic form the aromatic foundation of our sauce, while crushed tomatoes provide a rich, tangy background. A sprinkle of oregano and cinnamon adds warmth and complexity. For the creamy topping, milk, butter, and flour come together to create a béchamel sauce, with Parmesan cheese and a hint of nutmeg adding a final touch of savory depth.
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