Quinoa "Risotto" with Garden Veggies, Basil & Parmesan

Directions

1. Cook the quinoa in broth in a small saucepan until tender, then keep it covered off heat for 5 minutes.
2. While the quinoa cooks, wash and dry the produce; pat spinach dry if it isn’t pre-washed.
3. Dice the eggplant and toss with salt in a medium bowl; let it sit briefly.
4. Dice tomatoes and place them in a large bowl.
5. Seed and dice the bell peppers and add to the same bowl with the tomatoes.
6. Dice the zucchini and add it to the bowl with the other vegetables.
7. Preheat a large skillet over medium heat and prepare to cook.
8. Peel and mince the onion and garlic.
9. When the skillet is hot, add a drizzle of oil and swirl to coat the bottom; then add the onion and garlic and cook until they begin to soften, 2–3 minutes.
10. Squeeze the eggplant to remove excess moisture, then add it to the skillet along with the other vegetables, corn, tomato sauce, and a pinch of salt; cook, stirring occasionally, until the vegetables soften, about 12–14 minutes.
11. Finely grate the Parmesan.
12. Roll the basil leaves, then slice into ribbons.
13. Add spinach to the skillet in batches, waiting for each handful to wilt before the next; stir in the cooked quinoa and half of the Parmesan until combined.
14. Divide the mixture into bowls and garnish with the remaining Parmesan and basil.