Italian Vegetable Quinoa Bowls

Ingredients

• 1 can navy beans drained
• 1 lb canned tomatoes diced whole crushed
• 1 pinch ground pepper (adds spice)
• 0.5 lb eggplant cubed , skin on
• 1 tbsp olive oil extra virgin 
• 0.3 cup basil fresh divided chopped
• 4 cloves garlic minced
• 2 tbsp juice of lemon fresh
• 1 medium onion diced
• 0.5 tsp oregano 
• 1 cup quinoa 
• 4 servings salt and pepper 
• 0.5 lb zucchini sliced into rounds

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• sieve
• blender

Directions

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3. Italian Vegetable Quinoa Bowls
4. Ingredients1/2 lb. eggplant, cubed, skin on1 lb. tomatoes, or 1 can (14-15 oz) whole, diced, or crushed tomatoes1 tbsp extra virgin olive oil1 medium onion, diced4 cloves garlic, minced1 cup quinoa1/2 lb. zucchini, sliced into rounds1 can cannellini or navy beans, drained1/2 tsp oregano
5. Pinch of cayenne pepper (adds spice)1/3 cup fresh chopped basil, divided2 tbsp fresh lemon juice
6. Salt and pepper
7. Chopped basil or flat leaf parsley for garnish (optional)Grated parmesan or mozzarella cheese for garnish (optional)You will also need
8. Blender or food processor, skillet or saute pan with lid, mesh strainer or sieve, saucepan
9. Prep Time: 20 Minutes
10. Cook Time: 40 Minutes
11. Total Time: 1 Hour
12. Servings: 4
13. Kosher Key: Pareve or Dairy