Ratatouille with Chickpeas and Quinoa
Ingredients
- 1 1/2 c. quinoa, rinsed and drained
- kosher salt
- 3 tbsp. extra-virgin olive oil
- 1 small red onion, diced
- 4 garlic cloves, minced
- 1 small eggplant, cubed
- 2 small zucchini and summer squash, cubed
- 4 tomatoes, cored and chopped
- 1 15-oz. can chickpeas, drained and rinsed
- 1 c. freshly chopped basil, plus more for garnish
- 1 tbsp. balsamic vinegar
- Freshly ground black pepper
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