I found this recipe yesterday doing a google.com search for eggplant, zucchini and quinoa–the ingredients I had on hand. Anyway, I added some ingredients and took away the oil and made it last night. It made a good bit, and it was very good and filling.

I got this somewhere on the net and made it for the first time last week. Very easy. Next time I think I’ll use chili powder or cumin instead of the basil and thyme; the spices didn’t seem right to me, though my husband loved it.

Here’s another quick recipe my family adores that can be made quickly and served in those acorn squash boats or alone.

Very fast and easy to make.

Two cups cooked chick peas (drained after soaking and boiling in salted water)
Two cups cooked Basmati rice…

2-3 Tablespoons water
1/2 cup coarsely chopped onion…

1 cup split red lentils
1/3 cup long grain rice (white or brown) (I used brown)…

2 cups cooked bulghur
1 cup cooked soy beans…

4 cups cooked brown rice
15 ounces black beans, canned — rinsed and drained…

1 cup of lentils
4 onions sliced…

Great source of protein, since quinoa has a lot of protein and combined with the lentils, even more!

1 cup water
1/3 cup dry quinoa…

3 oranges
2 – 3 cups vegetable broth…

1 C brown basmati or brown jasmine rice
4 1/4 C water…

1 large onion, roughly chopped
2 C cooked or canned brown lentils…