Quinoa Ratapaellea

INGREDIENTS

• • 2 tbsp extra virgin olive oil
  • 1 large sweet onion, diced
  • 2 garlic cloves, sliced
  • 1/2 tsp salt
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 tbsp tomato paste
  • 4 to 5 Chinese eggplant
  • 1 Small package baby zucchini
  • 8 oz mushrooms
  • 1 cup garbanzo beans
  • 1 1/2 cups uncooked quinoa, rinsed
  • 1 can crushed tomatoes
  • 1/2 tsp sweet paprika
  • 1 bunch fresh basil
  • 1/4 teaspoon thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups vegetable broth
  • 1/2 cup water or vegetable broth
  • Chopped parsley for garnish

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INSTRUCTIONS

• 1. Slice eggplant in half, drizzle with olive oil
  2. Drizzle olive oil on zucchini
  3. Roast both in oven for 15 min @375
  4. Sauté onion and garlic over medium heat for 4 minutes, stirring often. Add diced peppers and 1/2 tsp salt and continue cooking for 15 minutes, stirring often
  5. Add tomato paste, mix well and cook for another 2 minutes
  6. Cook quinoa in vegetable broth until it just blooms then add to mixture and continue to sauté
  7. Add paprika, Thyme, chopped basil, salt and pepper, and tomatoes
  8. Cook for 5 min, stirring constantly
  9. Chop remaining vegetables and add to pan, and add garbanzo beans
  10. Add 1/2 cups of broth. Bring to a boil, lower heat and simmer for 5 minutes.
  11. Preheat the oven to 375F
  12. Bake for 10 minutes.
  13. Garnish with parsley and cooked or raw lemon slices before serving