Mediterranean Roasted Eggplant and Quinoa Bowls

Ingredients

• 2 medium eggplant, cubed
• 2 cups quinoa, uncooked
• 1 15oz can garbanzo beans, drained and rinsed
• 3 tablespoons olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss cubed eggplant with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway, until tender and lightly browned.

2. 2

   Meanwhile, cook quinoa according to package instructions. Fluff with a fork and set aside.