About $2.60 per serving
Start by removing the seeds from the pepper, and chop into strips (1 to 2 inches long). Cut the eggplant, and peel the onion, then chop. Don’t forget the zucchini. Cut that into thick slices.
Next, heat olive oil in a pan over a medium to high heat. Add all the vegetables to the hot pan. Cook for about 15 minutes, or when evenly browned and cooked through.
Add chopped tomatoes and vinegar; simmer on low while the quinoa is prepared.
Put the vegetable stock to boil, then add quinoa. Stir occasionally to prevent sticking. It only takes a few minutes. Serve the vegetables on top. Perfecto!
Inspiration from: http://allrecipes.com/