Let’s Do Lunch: Roasted Veggie Quinoa Bowls with Peanut Sauce

INGREDIENTS

medium eggplant (about 12 oz.), peeled and cut into 1-inch chunks

1 tsp

kosher salt, plus more for seasoning

small onion, chopped

bell peppers, seeded and chopped

6 oz

snow peas

Olive oil

Salt and pepper

1 cup

uncooked quinoa

For the peanut sauce:

3 tbsp

olive oil

3 tbsp

soy sauce

2 tbsp

creamy peanut butter

2 cloves

garlic, minced or pressed

2 tsp

freshly grated ginger

1/2 tsp

red pepper flakes

Salt and pepper,