Mediterranean Quinoa and Roasted Vegetable Salad

Ingredients

• 1 1/2 cups quinoa, rinsed
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 small red onion, diced
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 1 can chickpeas, rinsed and drained
• 1/2 cup kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

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