Ingredients:

1 cup dry quinoa, cooked per package instruction

1 tbsp olive oil 

2-3 garlic cloves, minced

1 large eggplant or 2-3 small, diced

1 pint cherry tomatoes, halved

1 jar Kalamata olives, drained

15oz can chickpeas, drained 

1/2 cup feta (can omit if vegan)

2 tbsp fresh parsley

Salt and pepper

Tzatziki sauce to top (*Optional)

Direction: cook quinoa per package instruction. Meanwhile prep the veggies. In a medium skillet over medium heat, add in olive oil. Cook garlic for about 3 minutes until fragrant. Add in the eggplant and cook for about 5-7minutes. Add in the tomatoes and cook until veggies have softened and tomatoes starting to blister. Add in the olives, chickpeas, feta, and quinoa and combine. Remove from heat. Top with tzatziki sauce and parsley!