Jerk Grilled Vegetables w/ Pineapple Quinoa & Steamed Cabbage

Prep Time: 90 minutes

Yield: 10

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
• 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).

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