Jerk Grilled Vegetables w/ Pineapple Quinoa & Steamed Cabbage

Name: Jerk Grilled Vegetables w/ Pineapple Quinoa & Steamed Cabbage
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 10 servings
Cuisine: caribbean
Ingredients: 2 whole eggplants (large), sliced lengthwise; 2 teaspoons ground cinnamon; 1 teaspoons allspice; 2 tablespoons ground coriander; 1 teaspoons cayenne; 1 teaspoons sea salt; 1 teaspoons ground black pepper; 1 teaspoons thyme, dried; 8 cloves garlic, minced; 2 tablespoons fresh grated ginger; 4 tablespoons lime juice; 0.5 cups soy sauce; 3.25 tablespoons avocado oil; 5 stalks green onions; 4 whole jalapenos, thinly sliced; 3 whole bell peppers, sliced; 3 whole red onions, sliced lengthwise; 12 ounces raw cashews; 3 cups quinoa, uncooked; 1 whole pineapple (fresh), cut into bite-sized chunks; 3 stalks green onions, thinly sliced; 2 whole onions, chopped; 6 cups water; 2 tablespoons avocado oil; 2 whole yellow onions, sliced; 2 cloves garlic, minced; 5 cups cabbage, sliced; 3 whole bell peppers, sliced; 3 whole carrots, julienned; 0.75 cups water (or vegetable broth)

By codyalanstubbs

IntermediateMainDinnercaribbean

Ingredients

Servings:

2 whole eggplants (large), sliced lengthwise
2 teaspoons ground cinnamon
1 teaspoons allspice
2 tablespoons ground coriander
1 teaspoons cayenne
1 teaspoons sea salt
1 teaspoons ground black pepper
1 teaspoons thyme, dried
8 cloves garlic, minced
2 tablespoons fresh grated ginger
4 tablespoons lime juice
½ cups soy sauce
3 ⅕ tablespoons avocado oil
5 stalks green onions
4 whole jalapenos, thinly sliced
3 whole bell peppers, sliced
3 whole red onions, sliced lengthwise
12 ounces raw cashews
3 cups quinoa, uncooked
1 whole pineapple (fresh), cut into bite-sized chunks
3 stalks green onions, thinly sliced
2 whole onions, chopped
6 cups water
2 tablespoons avocado oil
2 whole yellow onions, sliced
2 cloves garlic, minced
5 cups cabbage, sliced
3 whole bell peppers, sliced
3 whole carrots, julienned
¾ cups water (or vegetable broth)
3 tablespoons thyme, dried
½ teaspoons sea salt

Instructions

1
Heat up grill to medium-high heat and lightly oil.
2
Make the marinade by whisking together all ingredients except the eggplant, bell peppers, and onions.
3
Toss vegetables in marinade and grill until golden brown (~6-10 mins, flipping halfway through).
4
If you have leftover marinade, keep it to serve as a sauce with your meal.
5
Heat dutch oven or large pot on stove over medium-high.
6
Add cashews and stir frequently until they are light brown and fragrant (3-5 mins). Set the cashews aside.
7
To the hot dutch oven, add avocado oil and red onion. Saute for a few mins until onion starts to get soft and slightly translucent.
8
Add quinoa and stir for 2-3 mins to lightly toast quinoa with the onions.
9
Add water. Bring to boil, then cover & reduce heat to simmer. Let simmer for 15-20 mins until liquid has been absorbed.
10
Once quinoa is done cooking, turn off the heat and leave the lid on for 4-5 mins to help the quinoa get more fluffy.
11
Stir in green onions, pineapple, and toasted cashews.
12
Heat the avocado oil in a large cast iron skillet over medium-high heat.
13
Add the onions and dried thyme, and saute for about 5 mins until onions start to get soft.
14
Stir in all of the remaining ingredients, then cover the skillet and let it steam for 10-15 mins (stirring occasionally).

Jerk Grilled Vegetables w/ Pineapple Quinoa & Steamed Cabbage

Ingredients

Instructions

Equipment

Nutrition Facts

My Notes