Lamb and Quinoa with Roasted Eggplant

from Cooking Light Fresh Food Fast: Weeknight Meals (2010)
via Karen (Phillips) Lonergan and Carol (Phillips) Hutchinson

serves 4

LAMB & QUINOA

1 cup uncooked quinoa
1 pound lean lamb, cut into 1-inch cubes
1/2 teaspoon salt
1/8 teaspoon pepper
one 14.5-ounce can diced tomatoes with basil, garlic and oregano, drained
1/3 cup crumbled feta cheese
1/2 teaspoon fresh rosemary

Prepare quinoa or couscous according to package directions and keep warm.

Sprinkle lamb with salt and pepper. Heat a large nonstick skillet over medium- high heat coated with cooking spray or olive oil. Add lamb; cook 4 minutes or until browned, turning after 3 minutes. Be careful not to overcook. Stir in quinoa, tomatoes, cheese and rosemary; cook 1 additional minute or until thoroughly heated. Serve over roasted eggplant.

ROASTED EGGPLANT

4 6-ounce baby eggplant (or one 20-ounce eggplant quartered), cut into 1/4-inch slices
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon minced fresh rosemary

Pregheat oven to 450 degrees. Place eggplant slices on a large baking sheet coated with cooking spray. Drizzle with oil and sprinkle with salt and pepper. Bake for 15 to 18 minutes or until tender. Sprinkle with rosemary.

The distinct flavor of lamb stands up to assertive feta cheese in this Mediterranean-inspired meal. You can substitute couscous for the quinoa and it will be equally delicious. Prepare the quinoa or couscous and lamb while the eggplant roasts.