Rinse quinoa thoroughly then cook on stove top according to directions, set aside once cooked.
Cut eggplant in half lengthwise; remove pulp, leaving a ¼” thick shell. Cube pulp; set shells and pulp aside.
In a large nonstick skillet coated with Coconut oil cooking spray, sauté onion and minced garlic until tender.
Add zucchini, bell pepper and eggplant pulp; sauté for 4-6 minutes or until vegetables are crisp-tender.
Stir in the tomatoes, ground flax-seed, parsley thyme, salt pepper and pepper flakes; cook for 1 minute. Remove from heat, stir in cooked Quinoa.
Divide mixture evenly between the eggplant shells; sprinkle with Parmesan cheese and paprika.
Place on baking sheet and bake at 400° for 20-25 minutes or until shells are tender.