Quinoa Grain Bowl with Seasonal Vegetables

Ingredients

• 1 ½ cups quinoa
• 2 cups fresh, frozen or tinned corn kernels
• ½ eggplant, grilled and roughly chopped into 2 centimetre chunks
• ½ red capsicum roasted and chopped into 1 ½ centimetre pieces
• ½ yellow capsicum roasted and chopped into 1 ½ centimetre pieces
• 1 cup basil leaves, finely chopped
• ½ cup semi-sundried tomatoes, roughly chopped
• 2 tablespoons olive oil
• Juice of 1 large lemon