Quinoa’s texture has a little “pop” to it that makes it a popular stand-in for caviar; although, of course, it’s really nothing like caviar, it’s still a fun way to use it.


  • 1 eggplant
  • 1 onion, minced
  • 1 C quinoa
  • 2 C water
  • 1 T. olive oil
  • Pinch of salt
  • ½ C fresh herbs, minced (Note 1)
  • 1 T. miso paste (Note 2)
  • 2 T. lemon juice
  • Dash of hot sauce


  1. Cut the eggplant in half, drizzle with olive oil. and bake at 425 degrees Fahrenheit until white flesh is lightly browned and tender, about 30 minutes.
  2. Sautee onions in olive oil until soft.
  3. Stir in the quinoa and cook, stirring for one minute.
  4. Add water and salt, then bring to a boil.
  5. Cover the pan, reduce heat, and simmer for 15 minutes.
  6. Remove pot from heat and let stand for 10 minutes; then remove lid, let cool, and fluff with a fork.
  7. Puree the eggplant with herbs, miso, and lemon, then add to the quinoa.
  8. Add hot sauce and adjust seasoning; garnish with remaining herbs.

Note 1:

Use mint, cilantro, or whatever is available.

Note 2:

This can be substituted for 2 T. soy sauce.

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