Spring Has Sprung


“Spring Has Sprung” the message I see on my marquee board every day when I come and go from my condo. It was more of an optimistic message until the last two days. The weather has been gorgeous, the sun has been out, and my event is less than a week away! I have been so busy coordinating, marketing, and freaking out about this event that I wanted to take it easy on both you and me this week. So, instead of my Food for Thought mental health weekly lessons, I am kicking it old school Sentzational and giving you a recipe!

Pesto Quinoa with tomatoes, roasted eggplant, roasted chickpeas, spinach, and the cheese of your choosing. I LOVE goat cheese with this but to be honest there are very few instances I don’t prefer goat cheese. I have a peppered feta that would be very good with this as well. Anyway, to me this recipe is perfect for the transitional time between Winter and Spring. The hearty eggplant with the earthy quinoa, and light veggies really bring the seasons together. The addition of pesto is unexpected but thoroughly enjoyable.

On Saturday I meal prep tested quite a few recipes and this was definitely my favorite. I had it Monday for lunch and I finished it Thursday for lunch. On Thursday I added some falafel to it which was fun to mix it up but the flavors of the original dish were still able to stand on their own.

Pesto Quinoa

light and healthy with the hearty-ness of eggplant and the added decadence of cheese. This would also be good with the addition of asparagus.

  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Serves: 2
  • Yield: 2-3 servings
  • Category:


  • cup tricolor quinoa
  • 1 large eggplant, cubed
  • 1 can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons pesto
  • 1/2 cup goat or feta cheese
  • 1 cup spinach (optional)


  1. Preheat oven to 450 degrees
  2. Spray a baking sheet and add eggplant and chickpeas. Drizzle with Olive oil, salt, pepper, and a bit of red pepper flakes if you want a little kick
  3. Bake for 15 minutes.
  4. In the mean time cook quinoa according to package. In the last few minutes add in pesto and stir to combine
  5. Once quinoa is finished and the pesto has been mixed in, add spinach so it has a few minutes to wilt. (optional step)
  6. Combine all ingredients in a bowl and top with cheese!
  7. Enjoy!

We are in for a bit more “All Seasons” weather before we get full Spring so I hope you try this recipe next week! Let me know what you think 🙂



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