1/2 C Quinoa
1 C water
1 Tbsp canola oil
1 C sweet onion, chopped
1 large thin eggplants
1 package Curry Simple Yellow Curry Sauce
1 can chick-peas, drained and rinsed
1. Wash quinoa under running water in a sieve. Toast in pan until fragrant. Stir quinoa into boiling water, cover, and simmer for about 12 minutes or until water is gone. When finished, fluff with fork before serving.
2. Heat oil in saute pan. Saute onion until very soft. Toss in eggplant and stir in yellow curry sauce. Saute until eggplant is soft. Stir in chick-peas and heat through.
3. Serve and gobble it up!
* I had lemon basil in my garden, and added that. You might also try cilantro or parsley.