Name: Mediterranean Quinoa Salad with Roasted Summer Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1/3 cup uncooked quinoa, rinsed (or 1 cup cooked quinoa); 1 small eggplant (about 3/4 pound), diced; 1 small zucchini, diced; 1 small yellow squash (or another zucchini), diced; 3 to 4 tablespoons olive oil, divided; Salt and freshly ground black pepper; 1 1/2 to 2 tablespoons lemon juice, to taste (about 1 medium lemon); 1 clove garlic, pressed or minced; 1/2 cup halved grape tomatoes (quarter any larger tomatoes); 2 tablespoons chopped fresh basil leaves; 2 tablespoons chopped fresh mint leaves; 2 tablespoons pine nuts, toasted; For garnish: crumbled feta, optional