Quinoa And Eggplant

• 1 cup quinoa to 2 cups water. Bring water to boil, add quinoa and cook about 12 minutes or until all water absorbed. Put aside. (You can add a tbs of margarine or a tbs of olive oil and some kosher salt to the water if you wish)
• Vegetables:
• 1 small/med eggplant diced
• 1 large onion, coarsely chopped
• 1 bag fresh baby spinach
• 2 large portobella mushrooms, sliced and cut in half
• Masala (to taste) (recipe below)
• Curry powder (1 tbs)
• Pinch kosher salt
• Olive oil

1. Cook quinoa (red quinoa):
2. Saute onions in oil until translucent. Add eggplant, toss w/onions. Cover and cook about 5 mins. Add mushrooms, toss, cover and cook about 5 minutes. Add spinach. Let spinach sit on top of veggies, cover and cook until spinach wilted. Sprinkle in the curry powder, salt, and toss veggies. Add in masala to taste. (I used a HEAPING Tbsp). Cover and heat another
3. Masala: take equal parts of fresh ginger, fresh cilantro, fresh garlic, and fresh green hot peppers (any kind) and place into food processor and process finely. Add enough olive oil to keep moist, some kosher salt. Mix well, place in airtight container and keep refrigerated. Use as needed.

quinoa, vegetables, onion, baby spinach, portobella mushrooms, masala, curry, kosher salt, olive oil

Taken from www.epicurious.com/recipes/member/views/quinoa-and-eggplant-51797201 (may not work)