1 cup quinoa, rinsed in cold water until the water runs clear
2 cups of water
1 large eggplant, sliced
1/3 cup feta cheese
salt and pepper to taste
Spread the eggplant slices out on a plate and sprinkle with salt. Let the eggplant sit with the salt for at least 20 minutes.
Preheat a grill to medium high.
Toss the onion with 1 tablespoon of the olive oil. Spread out on a grill pan, and place on grill.
Grill the onion, stirring occasionally, until it browns and softens. This should take about 10 minues.
Remove the grilled onion from the grill, and scrape into a bowl. Add the baby spinach, and stir in a tablespoon olive oil and the balsamic vinegar.
Start the quinoa as the onion grills. Heat the water to boiling, stir in the quinoa. Reduce heat to medium low, and simmer covered for 16 to 20 minutes until the water is absorbed.
When the quinoa is done, stir the onion spinach mixture into the quinoa. Cover to keep warm as the eggplant grills if it isn’t done yet.
Start the eggplant grilling while the quinoa is cooking. Coat the grill with oil spray. Spread the eggplant out in a grill pan or directly on the grill if you have large slices. Grill the eggplant for 5 minutes, then turn over and grill for another 4 or 5 minutes until tender.
Remove the eggplant from the grill, then stir into the quinoa. Stir in the feta cheese. Serve and enjoy as a side dish or vegetarian main.