Quinoa bread with eggplant 

 March 19, 2021

By  Tatiana

We all love healthy recipes, but how do we actually know if something is healthy? Take eggs, for example. How many eggs can (or should!) you actually eat per day? And is cooking with oil healthy? And which oil then? These are all very good questions.

When I hear the word healthy, I immediately think of salads, quiches, light dishes really. And when I think of unhealthy I think of fries, snacks and chips. But isn’t it true that some dishes with eggs are a lot less healthy than a bowl of chips?

If someone really likes chips or fries with their dishes, then we should all be able to accept that, right? Or if someone only eats salads or is on a diet? It’s all a personal choice, I always think.

But what do I find very healthy myself?

Very varied food with good olive oil and of course dishes with lots of vegetables! My daily eating routine varies between salads, quiches, toast with tomato and olive oil and lots of vegetables and sometimes fruit if I feel like it. And lots of tofu, quinoa and of course meat and fish. And as you have seen, I’m really fond of Asian cuisine, so I also really like to use marinades and soy sauce.

But sometimes I am a bit tired of those things and just want to eat a delicious dish with eggs and vegetables. So I got the idea to see what would happen if I made some kind of quinoa bread. Together with the eggplant and courgettes that I had at home, I could make a delicious brunch dish!

And is this healthy? I assume that it certainly is! And besides being healthy, this quinoa bread is also a great example of something else: Cooking with what you have! The vegetables, the quinoa, and all the other ingredients were things I still had in my kitchen cupboards and refrigerator. Sometimes I can just cook for a week with everything I have left!

So go on, now go into the kitchen and start cooking, friends!


  • 1 onion, cubed
  • 2 garlic cloves, chopped
  • 1 aubergine, cut into pieces
  • 1 zucchini, in pieces
  • 2 tablespoons of thyme
  • salt
  • nutmeg as desired
  • pepper
  • 3 eggs
  • 150 ml of cooking cream
  • 300 gr of cooked quinoa
  • 50 gr cheese
  • 1 tablespoon of allspice


Cook the quinoa according to the directions on the package, or follow my recipe. From 150 grams of uncooked quinoa you get about 300 grams of cooked quinoa. Wash the quinoa under lukewarm water and rinse well until the water runs clear. For 150 g uncooked quinoa you need 300 ml water. Place a pan with the water and quinoa on the stove and bring to the boil. Then turn the heat down and the water in a saucepan, with the quinoa and heat until boiling, then lower the heat and let the quinoa heat for 15 to 20 minutes. Then put a lid on the pan for a few minutes and remove it from the heat so that the quinoa does not burn.

Preheat the oven to 180 degrees and grease a bread baking tin. Heat olive oil in a frying pan. Add the onion and garlic along with the thyme and some salt and pepper and let it fry for a few minutes.

Add the aubergine and zucchini to the onion mix and cook for 10 minutes together. Stir occasionally so that the vegetables do not burn. In a large bowl, mix the eggs with the cream, salt and pepper, pimenton, nutmeg and cheese until well combined.

After 10 minutes, add the aubergine mix to the egg mix and stir well. Then add the quinoa and stir everything together. Pour the mixture into the baking tin. Use another dish that is large enough to cook it all in the oven in a bain marie. The bread needs to be in the oven for 40 minutes.

After 40 minutes, prick the quinoa bread with a skewer to see if it is done. When the skewer comes out completely clean, the bread is ready and you can carefully remove it from the oven. Let it cool down completely first. Otherwise, it could break if you try to get it out of the mold too quickly!

Voilà, a delicious brunch recipe with delicious vegetables!

The result

This is a really delicious way to eat quinoa! Only running into quinoa in salads is of course a bit boring, right? My father really liked it and I have to make it more often of him. Of course I’ll do that with love!

I think this can be quite a healthy dish if you eat and enjoy it in moderation, of course! Because that is where it all starts: know what you are eating and enjoy everything in moderation. Your health is too important to forget about this!

A delicious dish to make, one for the eggplant fans of course. You get the delicious flavor of the eggplant in the egg mixture, and I really love it! I wish you a nice weekend and see you soon, my friends!

Tatiana Tor

I hope you enjoyed this blogpost and if you have any questions, let me know in the comments!

Wishing you a great day, love Tatiana.

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