Mediterranean Roasted Vegetable and Feta Quinoa Bowl

Ingredients

• 2 cups quinoa, rinsed
• 3 tbsp olive oil
• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 medium red onion, diced
• 2 cups tomatoes, cherry or grape, halved
• 3 cloves garlic, minced
• 1 tsp oregano, dried
• 2 tbsp lemon juice
• 1/2 cup feta cheese, crumbled

Instructions

1. 1

   Preheat oven to 400°F. Toss the diced zucchini, eggplant, and red onion with 2 tablespoons of olive oil on a large baking sheet. Roast for 25-30 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   While the vegetables are roasting, cook the quinoa according to package instructions.