Saudi-Inspired Quinoa Salad with Roasted Vegetables (Soy-Free)

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 medium Eggplant (cubed)
• 1 medium Zucchini (cubed)
• 1 medium Bell pepper (red, cubed)
• 0.5 medium Red onion (sliced)
• 3 tablespoons Olive oil
• 3 tablespoons Lemon juice
• 0.25 cup Fresh parsley (chopped)
• 0.25 cup Fresh mint (chopped)
• 2 cloves Garlic (minced)
• 0.5 teaspoon Cumin
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Instructions

1. 1Preheat your oven to 400°F (200°C).
2. 2Rinse the 1 cup of quinoa thoroughly. Place the rinsed quinoa in a medium pot with the 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the cooked quinoa with a fork and set it aside to cool.
3. 3In a large bowl, combine the 1 medium eggplant (cubed), 1 medium zucchini (cubed), 1 medium bell pepper (red, cubed), and 0.5 medium red onion (sliced). Add 2 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.
4. 4Spread the seasoned vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25 to 30 minutes, or until the vegetables are tender and have slightly browned edges.
5. 5While the vegetables are roasting, prepare the dressing. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, 3 tablespoons of lemon juice, 0.25 cup of fresh parsley (chopped), 0.25 cup of fresh mint (chopped), 2 cloves of garlic (minced), 0.5 teaspoon of cumin, and a pinch of salt and pepper. Whisk until well combined.
6. 6Once the vegetables are roasted and the quinoa has cooled, place the cooked quinoa and the roasted vegetables into a large bowl. Pour the lemon-herb dressing over the quinoa and vegetables. Toss gently to combine all the ingredients.
7. 7Serve the Saudi-Inspired Quinoa Salad warm or cold.

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