Quinoa and Veggie Stuffed Eggplant

Rinse Quinoa (1/4 cup) thoroughly and cook on stove top according to directions. Set aside once cooked.

Cut Eggplant (1) in half lengthwise; remove pulp, leaving a ¼ inch thick shell. Cube the pulp; set shells and pulp aside.

In a large nonstick skillet coated with Coconut Oil Cooking Spray (to taste) , sauté Onions (1/2 cup) and Garlic (2 cloves) until tender.

Add Zucchini (1/2 cup) , Bell Peppers (1/2 cup) , and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.

Stir in the Tomatoes (3/4 cup) , Ground Flaxseed (1/4 cup) , Dried Parsley (1/2 Tbsp) , Dried Thyme (1/2 cup) , Salt (1/4 tsp) , Ground Black Pepper (1/4 tsp) , and Crushed Red Pepper Flakes (1/4 tsp) . Cook for 1 minute.

Remove from heat, stir in cooked quinoa. Divide mixture evenly between the eggplant shells; sprinkle with Grated Parmesan Cheese (1 Tbsp) and Paprika (to taste) .