Middle Eastern Quinoa Salad

Ingredients

• 1 large eggplant (about 2 cups), chopped into 2 inch cubes
• 1 large sweet potato (about 1 1/2 cups), chopped into 2 inch cubes
• 1 medium red onion, finely chopped
• 2 tbs. extra virgin olive oil
• 1 tsp. dried cumin
• 1/2 – 1 tsp. sumac (optional)
• 2 cups uncooked quinoa
• seeds from 1/2 pomegranate
• 1/3 cup pine nuts, toasted or raw
• salt and pepper to taste