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Italian Vegetable Quinoa Bowls

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Italian Vegetable Quinoa Bowls

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
  • 1 can cannellini or navy beans, drained
  • 1/2 tsp oregano
  • pinch of 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)
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