Step 1
Prepare the quinoa by combining 1 cup of quinoa with 2 cups of water in a saucepan. Bring to a boil. Reduce heat to low, cover and cook until quinoa has absorbed the liquid and can easily be fluffed with a fork.

Step 2
Prepare the dressing by whisking all the ingredients together until smooth. Taste test and adjust seasonings if necessary.

Step 3
Slice the eggplants into 1/4 inch chunks (no need to peel) and lightly salt them and set aside on a dish cloth.

Step 4
Heat oil in a large skillet over medium-high heat. Add scallions and cook for about 3 minutes. Add the eggplant and chickpeas and continue to cook stirring often until eggplants begin to brown on all sides and chickpeas become lightly toasted. About 8 minutes. Remove from heat and set aside.

Step 5
In a large bowl combine the cooked quinoa with cherry tomatoes, cucumber and eggplant/chickpea mixture. Stir in the parsley and toss until well combine. Drizzle with dressing and season to taste with salt and pepper. Enjoy!

Notes

• Use this recipe as a guide.
• Adjust measurement and ingredients as necessary.

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.