Yields 16 servings
2 c. quinoa, rinsed and drained
1/8 tsp. ground sage
1/8 tsp. ground thyme
1/8 tsp. ground marjoram
1/8 tsp. ground nutmeg
1/8 tsp. dried, crushed rosemary
1/2 tsp. salt & pepper mix, evenly split
4 c. vegetable stock
1/4 c. extra virgin olive oil
1 tsp. garlic cloves, minced
1/2 c. white onions, diced
1/4 c. carrots, chopped
1/4 c. celery, chopped
1/2 c. large white mushrooms, diced
1/2 c. eggplant,Diced
1/4 tsp.Salt & Pepper Mix
1/4 c. fresh Italian parsley, chopped
Place quinoa into a pot and add seasoning, and stock. Bring to a boil and cover reducing heat to a simming allowing quinoa
to absorb liquid about 15 to 20 minutes. Remove form heat and let stand 5 minutes,then fluff with a fork.
Simultaneously, in a large saute pan heat oil and sauté onion, garlic, carrots, celery, eggplant and mushroom. Continue cooking until vegetables become tender. Season vegetables with salt and pepper to taste and remove from heat.
Once both are done place in a large bowl and fold together. Check for seasoning, and adjust if necessary. If needed, place in pre-heated oven at 350 degrees F to bring back up to temperature.
Place in serving bowl and garnish with Italian parsley.