Quinoa Salad with Roasted Vegetables

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 cup cherry tomatoes, halved
• 1 small zucchini, sliced
• 1 small eggplant, diced
• 1/2 cup sliced mushrooms
• 2 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Nutritional Information (per serving)

• Calories: 420
• Protein: 10g
• Fat: 15g
• Carbohydrates: 60g
• Fiber: 10g
• Micronutrients: High in Vitamin A, Vitamin C, Vitamin K, Folate, Magnesium, and Manganese

Preparation

1. Preheat oven to 400°F (200°C).
2. Toss vegetables with olive oil, balsamic vinegar, oregano, salt, and pepper.
3. Spread them on a baking sheet and roast for 20-25 minutes until tender.
4. Meanwhile, cook quinoa according to package instructions.
5. Once cooked, fluff quinoa with a fork and let it cool slightly.
6. In a large bowl, combine quinoa with roasted vegetables.
7. Garnish with fresh basil leaves before serving.