Mediterranean Quinoa Salad with Roasted Summer Vegetables

Steps

1. Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.

2. Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle each baking sheet with 1 tablespoon olive oil and toss. (Add a little more if necessary; you want enough to lightly coat the vegetables.) Sprinkle each pan with ¼ teaspoon salt and 5 twists of pepper. Roast until the veggies are softened and browning along the edges, about 25 to 30 minutes. Set the roasted vegetables aside to cool.

3. To cook the quinoa, combine the uncooked quinoa with 1 cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.

4. To toast the almonds or pine nuts, cook them in a small skillet over medium heat, stirring frequently, until they’re turning lightly golden and fragrant, about 4 to 8 minutes. Be sure to keep an eye on them so they don’t burn. Transfer them to a bowl to cool.

5. In a large serving bowl, whisk together 2 tablespoons of the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly. Add the tomatoes, quinoa, basil, mint, roasted vegetables and nuts, and gently stir to combine. Season generously with salt (I add another ¼ teaspoon or more), pepper and maybe another squeeze of lemon, to taste. Stir in the crumbled feta, if you’d like. Serve at room temperature. Store in an airtight container in the refrigerator for up to 5 days.