- 1 medium eggplant, diced
- 2 large zucchini, cubed
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 1 can (28 oz) stewed tomatoes, drained
- 1/2 cup quinoa
- 2 tbsp basil
- 2 tbsp oregano
- 2 tbsp thyme
Place prepared vegetables, quinoa and stewed tomatoes in a microwave-safe casserole dish with a tight-fitting lid.
Microwave ingredients on high for 15 minutes. Then carefully open lid and add the spices to taste.
Stir mixture and replace the cover. Let stand for 5 minutes; remove lid and enjoy!