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Aubergine, Courgette And Tomato Stew With Quinoa And Feta

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sides low carb vegetarian memorial day dinner
Nutrition per serving    (USDA % daily values)
CAL
552
FAT
90%
CHOL
22%
SOD
53%

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Ingredients for 4 servings

2 courgettes

1 large aubergine

1 large onion, halved then sliced

2 garlic cloves, crushed then chopped

3 tablespoons olive oil (approximately)

Half teaspoon dried oregano

1 teaspoon honey

600 g canned chopped tomatoes

Salt and pepper

200 g quinoa, dry weight (about a cup), rinsed

3 spring onions, chopped

1 teaspoon cinnamon

2 tablespoons chopped fresh mint leaves

2 tablespoons toasted pine nuts

200 g Feta

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