Mediterranean Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Eggplant
• 2 medium Zucchini
• 1 large Red bell pepper
• 1 medium Red onion
• 3 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 tbsp Lemon juice
• 0.25 cup Fresh parsley
• 0.25 cup Fresh mint
• 0.5 cup Kalamata olives
• 4 oz Feta cheese

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Rinse the 1 cup of quinoa in a fine-mesh sieve. Combine the rinsed quinoa with 2 cups of water in a medium saucepan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the water has been absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork and set aside to cool completely.
3. 3While the quinoa cools, prepare the vegetables. Cut the 1 medium eggplant into 1/2-inch cubes. Cut the 2 medium zucchini into 1/2-inch cubes. Cut the 1 large red bell pepper into 1/2-inch pieces. Cut the 1 medium red onion into 1/2-inch pieces.
4. 4In a large bowl, combine the cubed eggplant, zucchini, red bell pepper, and red onion. Add 3 tablespoons of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the bowl. Toss everything together until the vegetables are evenly coated.
5. 5Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and have slightly browned edges.
6. 6While the vegetables roast, prepare the vinaigrette. In a small bowl, whisk together 2 tablespoons of lemon juice, 0.25 cup of fresh parsley, and 0.25 cup of fresh mint.
7. 7Once the quinoa has cooled and the vegetables are roasted, combine them in a large bowl. Add the cooked quinoa, the roasted vegetables, 0.5 cup of Kalamata olives, and 4 ounces of crumbled feta cheese to the bowl.
8. 8Pour the lemon-herb vinaigrette over the ingredients in the large bowl. Toss gently to combine everything evenly. Serve the Mediterranean Quinoa Salad warm or cold.

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