Rinse quinoa very well under cold water (use a fine sieve or cheesecloth) for 2-3 minutes and let it drain.
Heat the olive oil in a large pan, add the carrot and cook on medium/high heat for 2 minutes until somewhat soft.
Add the onion, garlic, zucchini, eggplant, pepper, parsley, green onion, and thyme and cook until all the vegetables are soft and starting to brown, about 5 minutes.
Add the quinoa and stir for 1 minute. Add the wine and stir until all the alcohol is evaporated.
Start adding the stock, half a cup at a time and reduce heat to a low simmer. Stir from time to time. Start tasting to see if quinoa is ready when you have used 2 cups of stock. Add salt and pepper.
When quinoa is cooked, turn off the heat and add the yogurt and parmesan. Stir to combine and serve. Eat!