Spicy Quinoa Salad with Grilled Eggplant Tuscan Basil

Ingredients

• 1 cup dry quinoa (any color)
• 1 cup filtered water
• 1/2 teaspoon Himalayan salt
• 1/8 teaspoon ground pepper (Savory Spice Mesquite Apple Wood Smoked Peppercorns recommended)
• 1 small green zucchini, sliced thinly and quartered
• 1/2 -1 dried Asian pepper, very finely chopped (use with care)
• 1 tablespoon sweet red onion, finely chopped (can substitute baby leeks or green onion)
• 2 tablespoons fresh sweet red peppers or paprika peppers
• 1/2 cup sliced roasted “Rosa” eggplant, cooled and lightly chopped
• 1 teaspoon extra virgin olive oil
• 6-8 medium – large leaves of Tuscan Basil pulled at the stem

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