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Mediterranean Quinoa Salad with Roasted Summer Vegetables

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Description

This fresh Mediterranean quinoa salad recipe features summer squash, tomatoes, eggplant, basil and mint! It’s light, healthy and delicious. Recipe yields 4 larger servings or 6 side servings. It makes for great leftovers, so feel free to double the recipe!

Ingredient:

  • 1 medium eggplant (about 1 pound), diced
  • 1 medium-to-large zucchini, diced
  • 1 medium-to-large yellow squash (or another zucchini), diced
  • 4 tablespoons olive oil, divided
  • Salt and freshly ground black pepper
  • ½ cup uncooked quinoa, rinsed (or 1 ½ cups cooked quinoa)
  • 1 cup water
  • 2 to 3 tablespoons lemon juice, to taste (about 1 medium lemon)
  • 1 clove garlic, pressed or minced
  • 1 cup halved grape tomatoes (quarter any larger tomatoes)
  • ⅔ ounce fresh basil leaves, chopped (about ⅓ cup)
  • ⅔ ounce fresh mint leaves, chopped (about ⅓ cup)
  • ¼ cup sliced almonds or pine nuts, toasted
  • ½ cup crumbled feta cheese, optional