Mediterranean Quinoa Salad with Roasted Summer Vegetables | Recipe Cart | Recipe Cart

Ingredients

• 1/3 cup uncooked quinoa, rinsed (or 1 cup cooked quinoa)
• 1 small eggplant (about 3/4 pound), diced
• 1 small zucchini, diced
• 1 small yellow squash (or another zucchini), diced
• 3 to 4 tablespoons olive oil, divided
• Salt and freshly ground black pepper
• 1 1/2 to 2 tablespoons lemon juice, to taste (about 1 medium lemon)
• 1 clove garlic, pressed or minced
• 1/2 cup halved grape tomatoes (quarter any larger tomatoes)
• 2 tablespoons chopped fresh basil leaves
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons pine nuts, toasted
• For garnish: crumbled feta, optional