Mediterranean Quinoa Bowls with Roasted Vegetables and Lemon-Herb Tuna

Ingredients

• 2 cups quinoa, rinsed
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 medium red onion, diced
• 1 pint cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 2 cans canned tuna, drained and flaked
• 1 tablespoon lemon zest

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced zucchini, eggplant, and red onion with 2 tablespoons of olive oil and season with salt and pepper. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

   While the vegetables are roasting, cook the quinoa according to package instructions. Fluff with a fork and set aside.