INGREDIENTS
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1 1/2 c. quinoa, rinsed and drained
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kosher salt
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3 tbsp. extra-virgin olive oil
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1 small red onion, diced
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4 garlic cloves, minced
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1 small eggplant, cubed
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1 small zucchini, cubed
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4 tomatoes, cored and chopped
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1 c. chopped basil, plus more for garnish
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1 tbsp. balsamic vinegar
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Black pepper