Name: Italian Vegetable Quinoa Bowls
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1/2 lb eggplant, cubed, skin on; 1 lb tomatoes, or 1 can (14-15 oz) whole, diced, or crushed tomatoes; 1 tbsp extra virgin olive oil; 1 medium onion, diced; 4 cloves garlic, minced; 1 cup quinoa; 1/2 lb zucchini, sliced into rounds; 15 oz cannellini or navy beans, drained ((1 can)); 1/2 tsp oregano; Pinch cayenne pepper ((adds spice)); 1/3 cup fresh chopped basil, divided; 2 tbsp fresh lemon juice; Salt and pepper; Chopped basil or flat leaf parsley for garnish ((optional)); Grated parmesan or mozzarella cheese for garnish ((optional))