Mediterranean Quinoa Salad with Roasted Summer Vegetables | Only Recipe App

Ingredients

• 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 to ¾ cup crumbled feta cheese