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Mediterranean Quinoa Salad with Roasted Summer Vegetables

Cookie and Kate
  • 35 minutes
  • Serves 4

INGREDIENTS

2 tbsp

Basil, fresh leaves

1

Eggplant (about 3/4 pound), small

1 clove

Garlic

1/2 cup

Grape tomatoes

2 tbsp

Mint, fresh leaves

1

Yellow squash, small

1

Zucchini, small

1 1/2 tbsp

Lemon juice

1/3 cup

Quinoa

1

Salt and freshly ground black pepper

3 tbsp

Olive oil

2 tbsp

Pine nuts, toasted