Recipe From My Gourmet Connection by Lynne Webb

1 cup Quinoa

2 cups Chicken Stock

1 TB toasted Sesame Oil

3/4 to 1 lb Eggplant, cubed

Vegetable Oil

Salt and freshly ground Black Pepper

2 large Eggs, lightly beaten

1/2 medium Onion, chopped

2 cloves Garlic, chopped

2 tsp Sriracha

2 cups Savoy Cabbage, chopped

1/4 cup Soy Sauce

2 TB fresh Cilantro, chopped OR use Garlic Chives instead

Preheat oven to 425 F. Line a baking sheet with parchment. Place eggplant cubes in a bowl, drizzle a small amount of oil, season with salt and pepper and toss. Arrange in a single layer on the baking sheet and roast for 8 to 12 minutes, or until tender and lightly browned. Remove from the oven and set aside. Thoroughly rinse the quinoa with cold water in a fine mesh strainer. Place the quinoa and broth in a saucepan and brig the mixture to a boil. Reduce the heat to a simmer and cook until all the water is absorbed, about 12 minutes. Drizzle with sesame oil, fluff with a fork and set aside. In a large skillet or wok heat 1 tsp of vegetable oil over medium-high heat. Add the eggs and scramble until cooked through. Stir into the cooked quinoa. Add another tablespoon of oil to the pan and increase the heat to high.  Add the onion and garlic and stir-fry for 1 minute. Quickly stir in the sriracha, then add the cabbage. Stir-fry until the cabbage is crisp-tender, another 2 minutes. Add a little more oil to the pan if needed, then add the quinoa-egg mixture. Continue to stir-fry for another minute.  Add the soy sauce, toss to combine, then add the eggplant and cilantro or garlic chives. Mix well, drizzle with a little additional sesame oil and serve.