Quinoa and Roasted Tomato and Eggplant Salad with Lemon Vinaigrette

Baking sheet lined with parchment paper; Small bowl; Large bowl

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Mediterranean

Quinoa, Roasted Tomato, Eggplant, Lemon Vinaigrette

lunch, dinner

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1 cup quinoa

2 tomatoes, diced

1 eggplant, diced

2 tablespoons olive oil

2 tablespoons lemon juice

1 teaspoon garlic powder

Salt and pepper to taste

Preheat oven to 375°F.

Spread the diced tomatoes and eggplant on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes until vegetables are tender.

Meanwhile, cook the quinoa according to package instructions.

In a small bowl, whisk together the lemon juice, garlic powder, salt and pepper to make the vinaigrette.

Once the vegetables are done roasting, combine them in a large bowl with the cooked quinoa and pour over the vinaigrette. Toss to combine everything together.

Serve warm or cold as desired!

Calories – 250; Fat – 8g; Carbohydrates – 35g; Protein – 8g; Fiber – 6g List of

This delicious quinoa salad is packed with roasted tomatoes, eggplant, and a zesty lemon vinaigrette for an easy side dish that’s perfect for any meal! It takes just 10 minutes of preparation time before baking in the oven for 25 minutes until everything is cooked through and ready to serve! List of

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Baba ghanoush, a dip made from roasted eggplant, tahini, garlic, and lemon juice, is a popular dish in Middle Eastern cuisine.