Grilled Eggplant & Quinoa Roll Up Recipe: Gluten Free Barbecue Side Dish Idea

Our family LOVES a good meal off the "Q" - that's what I call anything barbecued {grilled or smoked}. My family thinks I am off my rocker every time I say "Q", which somehow drives me to say it like a broken record.  "Love me some Q",  "Hurry up and heat up the Q".

We love to Q SO Much that you might even find us standing outside by the grill with crisp white snowflakes falling. Yep, Fall, Winter, Spring & Summer we will still be cooking it up on the Q. {You are beginning to see why my family goes bonkos over my Q'isms aren't cha?}

It's easy to find recipes for barbecued main dishes - but I have been on the hunt to widen my recipe box of Q'd healthy side dishes. So, here is the latest concoction: Grilled Eggplant & Quinoa Roll-ups.

Grilled Eggplant & Quinoa Roll-ups

INGREDIENTS:

• 3 Eggplants
• 6 tbsp of olive oil
• 1 tsp of ground cumin
• 1 pinch of salt

Quinoa and Feta Filling

• 1 tsp of salt
• 1 cup uncooked quinoa
• 1 dash of vegetable oil
• 1 small onion, chopped
• 3 cloves garlic - chopped or pressed
• 1/4 tsp of ground turmeric
• 1/4 tsp of chili powder
• 1 tsp of garam masala
• 2/3 cup crumbled feta

Cold Raw Crispy add-ins

• 1 red beetroot, coarsely grated
• 2 carrots, coarsely grated
• 1 red pepper, cut small
• 1/4 bunch of fresh cilantro

Directions:

1)Prepare Quinoa and Feta Filling by cooking 1 cup of quinoa as per package directions. While quinoa is simmering begin sauteing the chopped onion in the dash of oil. After onions are sweetly fragrant and soft add garlic, salt, turnmeric, chili powder and garam masala and cook another 2 minutes while stirring. Add salt to taste.  Remove from heat, cover and set aside.

2)Wash and prepare the Cold Raw Crispies - rinse and chop cilantro. Grate carrots and beet. Rinse and dice red bell pepper. Set aside.

   

3)Combine olive oil, ground cumin and salt in a small bowl. Trim stems from eggplants and slice into 1/4" slices lengthwise. Brush both sides of eggplant slices with oil combination and grill on barbecue for a couple minutes on both side until it begins to soften but prior to getting crisp.

4)Assembly time - one by one take a slice of grilled eggplant and sprinkle with feta, fill with a layer of quinoa mixture and sprinkle the cold crispies on top...then roll up. YUM!!!

Serve immediately.

 Goes great with my Greek Grilled Chicken Skewers. 

-Simply Sublime