INGREDIENTS
1 cup
Basil
1 15 ounce can
Chickpeas
1
Eggplant, small
4
Garlic cloves
1
Red onion, small
4
Tomatoes
2
Zucchini and summer squash, small
1 tbsp
Balsamic vinegar
1 1/2 cups
Quinoa
1
Black pepper, Freshly ground
1
Kosher salt
3 tbsp
Olive oil, extra-virgin