Mediterranean Quinoa with Chicken & Vegetables

2 Cups of Quinoa
1 bunch of green onions, chopped
1 large eggplant, cubed (soak in salt water to remove any bitterness before cooking)
2 medium chicken breasts, cut into small chunks
3 cloves of garlic, minced
1 large red pepper, chopped
4 small summer squash, cut into rings and halved
2 cups fresh spinach
1 8oz package of crumbled feta

Prep time is due to Great for freezing. The veggies get very well done which I like but if you don't you could steam the veggies separately and cook just the quinoa with broth, onions, garlic and olive oil, mixing together at the end.

Serving Size: Makes 8 Servings

Sautee garlic and onion in olive oil
Once cooked add chicken stock, quinoa and remaining vegetables. Add seasonings to taste - I use basil, rosemary, salt, pepper. Cook until quinoa appears done and vegetables are cooked through. Add crumbled feta cheese and stir. Divide evenly into 8 portions and serve or freeze for later use.