Quinoa with Eggplant, Roasted Red Peppers and Feta

In a pot over medium heat, heat 1 tablespoon olive oil. Once oil is hot add quinoa and 1 clove diced garlic. Cook, stirring occasionally, for a few minutes until the quinoa is just slightly brown. Add broth, turn heat to high until it comes to a boil then reduce heat and simmer, covered for 15-20 minutes, or until liquid is absorbed.

In a pan heat 1 tablespoon olive oil over medium heat. Add diced onion and cook for a few minutes until onion softens, then add eggplant. Add the remaining tablespoon of olive oil and salt and pepper. Continue to cook, stirring occasionally for 10-15 minutes. Add remaining 2 cloves chopped garlic, balsamic vinegar and the jalapeno. Cook for a few minutes, then remove from heat.

Serve over quinoa with roasted red peppers and feta (omit for vegan version).