Mediterranean Harvest Bowl with Lemon Herb Tuna

Ingredients

• 2 cups quinoa, dry
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 pint cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1 can tuna, packed in water, drained

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a large bowl, toss the diced zucchini and eggplant with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.