Mediterranean Roasted Vegetable Quinoa Bowl

Ingredients

• 2 medium zucchini, diced
• 1 medium eggplant, diced
• 1 medium red onion, diced
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 cups quinoa, uncooked
• 1 15oz can chickpeas, drained and rinsed
• 1 14.5oz can diced tomatoes
• 1/2 cup fresh basil, chopped
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 pound salmon fillet

Instructions

1. 1

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

2. 2

   Meanwhile, cook the quinoa according to package instructions. Drain and set aside.