1 cup uncooked quinoa
¼ cup capers
½ cup olives
¼ cup sundried tomatoes
¼ cup feta (optional)
4 TBSP lemon juice
2 TBSP balsamic vinegar
¼ cup olive oil
1. Preheat oven to 350 degrees, slice eggplant vertically and bake for 35-40 minutes.
2. Cook quinoa following package instructions.
3. Meausure remaining ingredients.
4. After letting eggplant cool, chop into 1 inch pieces.
5. Combine all ingredients.
Notes: Leave feta off or on the side when sharing with vegan friends. When reheating as leftovers, add a little more olive oil to prevent dryness.
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