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