This is a unique way of making quinoa. Cook as usual and then mix with grated cheese, and roast in a bar pan or in a cast iron skillet. Top or layer with grilled vegetables for the most delicious, healthy salad that is full of crunch, and flavor.

Steps

1. Soak dry quinoa for 15 minutes.
2. Rinse quinoa several times really well.
3. Add to salted water, bring to boil.
4. lower heat, cover and simmer for 15 minutes.
5. Once cooked, add ½ C parmigiano reggiano, a drizzle of olive oil,
6. Season with salt and pepper.
7. Allow to cool enough so you can handle, because the next step is done with your hands.
8. Preheat oven to 425 degrees.
9. Use a cast iron pan, pizza stone, or parchment paper and baking sheet.
10. Press quinoa with palm of your hands, keeping it together in one form, about ¾ inch high.
11. Turn after 10-15 minutes once you see edges browning.
12. Eggplant is dipped into egg and then panko and fried in pan until crispy on both sides.
13. Optionally, grill eggplant.
14. Brush vegetables with olive oil.
15. Season with salt and pepper,
16. Grill either on grill pan, or outside gas grill until done.
17. Arrange vegetables stacks, using either one layer of quinoa or alternating quinoa with some of the vegetables.
18. Add capers.
19. Add in herbs of choice.
20. Optional Garnish: Add a drizzle of olive oil if necessary, and some grated cheese.
21. Serve immediately or at room temperature.
22. This is best eaten at room temperature, or warm.