Roasted Vegetable Quinoa Salad by Closet Cooking
(makes 2 light meal sized servings or 4 side dish sized servings)

Ingredients:
1 cup zucchini (cut into bite sized pieces)
1 cup eggplant (cut into bite sized pieces)
1 cup butternut squash (cut into bite sized pieces)
1 tablespoon olive oil
salt and pepper to taste
1 cup quinoa
roasted red pepper (cut into bite sized pieces)
1 cup marinated artichoke hearts
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 teaspoon oregano
salt and pepper to taste
2 cups baby spinach
1 handful feta (crumbled)

Directions:
1. Toss the zucchini, eggplant and butternut squash in the olive oil salt and pepper.
2. Place onto a baking sheet in a single layer and bake in a preheated 400F over for 30 minutes flipping once in the middle.
3. Cook the quinoa as directed on the package.
4. Mix the olive oil, balsamic vinegar, oregano, salt and pepper in a small bowl.
5. Mix the roasted zucchini, eggplant and butternut squash, roasted red peppers, artichoke hearts, baby spinach and feta.
6. Toss the dressing into the salad.
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