Mediterranean Roasted Vegetable and Quinoa Bowls

Ingredients

• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 medium red onion, diced
• 4 cloves garlic, minced
• 2 cups quinoa, uncooked
• 3 tablespoons olive oil
• 1 medium lemon, juiced
• 3 tablespoons tahini
• 1/4 cup water
• 1 15oz can chickpeas, drained and rinsed
• 1/2 cup parsley, chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

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 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

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