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Quinoa with Eggplant, Roasted Red Peppers, and Feta: a 30 minute meatless gluten-free meal (can be made vegan), healthy and flavorful.
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).
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