1/2 cup white quinoa, rinsed well
2 cups crushed tomatoes (less than one 28-oz can)
1 small/medium zucchini, cut into 1/2-inch cubes
1 small eggplant, cut into 1/2-inch cubes
1/2 small onion, diced
4 garlic cloves, minced
1/2 cup water or vegetable stock
1 Tbsp Italian seasoning
1/2 tsp smoked paprika
sprinkle of crushed red pepper flakes
salt and pepper to taste

Add all ingredients to 2-qt crockpot. Cook on high for 2 – 3 hours, or until quinoa is cooked. Stir occasionally, at approximately 1 1/2 hours, 2 hours, 2 1/2 hours. This insures that the quinoa and vegetables cook evenly.

Top with mozzarella or parmesan.

Serves 4 as a vegetarian main course, or 6-8 as a side dish. Pairs well with chicken parmesan or meatball sandwiches!