Blend all ingredients in food processor till desired consistency is reached
Eggplant
Dice and blanch eggplant in boiling water for 5minutes-drain.
Clean & Slice 2 portobello mushrooms and sauté in 3 T olive oil and 2 T fresh lemon juice, 3 small cloves fresh chopped garlic -add drained eggplant and cook until desired tenderness.
Add pineapple and warm together
Add pesto. Mix together.
Quinoa
In a separate pot simmer quinoa in water until tender. (usually 1 cup quinoa to 1 ½ cup water, simmer for 15 minutes), remove from heat.
Construction
Add 2 heaping tablespoons quinoa in bowl witheggplant & mushrooms.
Garnish with slices of avocado (1/4) on top of eggplant & mushroom bowl.
Notes
Optional: add fresh homemade salsa on top as garnish.optional: hot pepper flakes on top