Sautéed eggplant and pepper quinoa | Heart and Stroke Foundation

Ingredients

• 1 eggplant (about 8 oz/227 g total), chopped
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp (25 mL) chopped fresh basil or cilantro
• 2 tsp (10 mL) canola oil
• 1 tsp (5 mL) curry powder
• Pinch hot pepper flakes (optional)
• 1/2 cup (125 mL) quinoa
• 1 cup (250 mL) sodium reduced vegetable broth