Mediterranean Quinoa Salad

1. 1

   Preheat oven to 350F and prepare 2 cookie sheets to roast the squash and eggplant.

2. 2

   Drizzle olive oil onto squash and eggplant and sprinkle with salt and pepper.

3. 3

   Roast squash for 40-45 minutes, add eggplant with 20 minutes to go.

4. 4

   Meanwhile cook the quinoa.

5. 5

   Add quinoa and water to a medium sized pot and bring to boil.

6. 6

   Cover and simmer 15 minutes.

7. 7

   In a large bowl add the lettuce, cucumber, olives, and pepper.

8. 8

   Add the squash, eggplant, and quinoa when ready.

9. 9

   In a small bowl whisk the remaining olive oil, tahini, salt and pepper, and lemon juice.

10. 10

    Drizzle over salad and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.