Farmers’ Market Quinoa

Ingredients

• 0.5 cup basil fresh minced
• 16 ounce canned tomatoes diced canned (I use Muir Glen fire-roasted)
• 1 cup chickpeas cooked
• 1 medium eggplant cut into 1/4-inch cubes
• 2 cloves garlic minced
• 4 cloves garlic minced
• 0.5  bell pepper diced green seeded
• 1 cup onion chopped
• 0.5 tsp oregano dried
• 1.5 cups quinoa 
• 0.5  bell pepper diced red seeded
• 0.8 tsp salt low-sodium for (omit )
• 6 servings pepper black freshly ground to taste
• 0.5 cup non-dairy milk (or other non-dairy milk)
• 2.3 cups water 
• 2 medium to 3 sized squashes yellow cut into 1/4-inch cubes

Equipment

• frying pan
• dutch oven

Directions

1. Heat a large, covered Dutch oven over medium heat, add the onion, and cook for 5 minutes or until beginning to brown (add water by the tablespoon if necessary to keep onion from sticking).
2. Add the eggplant, bell pepper, zucchini, and garlic along with 2 tablespoons water and cook for 10 minutes, stirring frequently but keeping it covered between stirrings.
3. Add the tomatoes to the pan with their liquid, along with the chickpeas. Lower the heat to a simmer and continue to cook 5 more minutes. Slowly stir in the non-dairy milk. Blend well and season with oregano, basil, salt and pepper to taste.
4. Add the cooked quinoa to the vegetables and mix together thoroughly.
5. Sprinkle with the soy parmesan, if desired.
6. Serve immediately.