Quinoa bowl with eggplant compote & honey vegetables

Quinoa bowl with eggplant compote & honey vegetables

Quinoa bowl with eggplant compote & honey vegetables
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Since spring has arrived and summer is knocking at the door, I want to tell you about local organic food delivery services, such as Équiterre, who operate here in Quebec. 

The idea is amazing and I want everyone to know it exists because it’s affordable and environmentally friendly. 

Registering for your basket is simple: for those of you in Quebec, take a look at this map to find a delivery location near you (there are also a few participating Metro stores). Just register with your local farmer, and every week a basket of organic vegetables will be waiting for you at the delivery location. All you have to do is pick it up and take advantage of the fresh local products, knowing you’re making a difference. Personally, I love the idea! The cherry on top? It’s organic!

Supporting local farmers makes a huge difference. I was recently informed that every day, one farm goes out of business here in Quebec. It’s unthinkable. 

So, in honour of our farmers, I created this recipe to showcase all our beautiful local produce. .

  • ServesServes 1–2
  • Prep time10 min
  • Cook time30 min
  • Timeout-
  • FreezingFreezes well


  • 1/2 cup fair trade organic quinoa, cooked
  • 1/4 cup kale, finely chopped
  • 1/2 avocado, sliced
  • Store-bought Wafu dressing (optional)
For the eggplant compote
  • Dash of olive oil
  • 1 cup yellow onion, finely chopped
  • Pepper, to taste
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1/2 teaspoon cumin
  • 1 tomato, diced
  • 1/4 cup vegetable borth
    Replacement options

    or chicken broth or water

  • 4 cups eggplant, diced (about 1 eggplant)
For the vegetables
  • 1 tablespoon butter
  • 1/2 cup green or wax beans
  • 1 zucchini, julienned
  • 1 carrot, julienned
  • 1 tablespoon honey
  • 2 green onions, finely chopped
  • 1 teaspoon salt
  • Pepper, to taste
  • 1 bunch herbs of your choice


  1. Heat the olive oil in a saucepan and soften the onion over low heat for 8 minutes. Season. 
  2. Add the garlic and cook for 2 more minutes before adding the remaining eggplant compote ingredients. Simmer for 30 minutes.
  3. Melt the butter in a pan. Add the vegetables. Cook the vegetables over high heat, until golden brown. Lower heat and add the honey and green onions. Season and continue to sauté until vegetables are cooked, but still firm.
  4. In a bowl, serve the quinoa, kale, avocado, eggplant compote, and vegetables.
  5. You can also serve this bowl with store-bought Wafu dressing. 


Recipe published on August 19, 2018

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