Roasted Vegetable Quinoa Salad

Ingredients:

1 cup of quinoa

2 cups of vegetable broth

1 zucchini, cut into thin slices

1 eggplant, cut into cubes

1 red pepper, cut into strips

1 red onion, thinly sliced

2 tablespoons olive oil

Salt and pepper to taste

1/4 cup fresh basil leaves, chopped

1/4 cup crumbled feta cheese (optional)

2 tablespoons balsamic vinegar

Instructions:

Rinse the quinoa in a colander under cold water. Next, cook the quinoa in the vegetable broth according to package directions. Once cooked, let it cool.

Preheat the oven to 200°C. Place the zucchini slices, eggplant cubes, pepper strips and onion slices on a baking sheet. Drizzle with olive oil, salt and pepper to taste. Toss to make sure the vegetables are well coated.

Roast the vegetables in the preheated oven for about 20-25 minutes, or until tender and lightly browned.

In a large bowl, combine the cooked quinoa and roasted vegetables. Add the chopped basil leaves and mix well.

If desired, sprinkle crumbled feta cheese over the salad.

Drizzle the balsamic vinegar over the salad before serving.

Enjoy your Quinoa and Roasted Vegetable Salad!