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makes 4 SERVINGS

239 calories | 22g carbs | 5g protein | 16g fat (per serving)

INGREDIENTS

  • 60g Quinoa, uncooked

  • 1 x Eggplant, small and diced

  • 1 x Zucchini, small and diced

  • 1 x Yellow Squash, smelled and diced

  • 3-4 x Tbsp. Olive Oil

  • Salt and Black pepper, for seasoning

  • 2 x Tbsp. Lemon Juice

  • 1 x Clove of Garlic, pressed or minced

  • 90g Cherry Tomatoes, halved

  • 2 x Tbsp. Fresh Basil Leaves, chopped

  • 2 x Tbsp. Fresh Mint Leaves, chopped

  • 2 x Tbsp. Pine Nuts, roasted

INSTRUCTION

Preheat oven to 425º and line two large, rimmed baking sheets with parchment paper. Divide the eggplant, zucchini and yellow squash between the two baking sheets. Drizzle with 1 tablespoon olive oil and toss; you want enough to lightly coat the vegetables. Sprinkle with salt and pepper. Roast for about 20-30 minutes until the veggies are softened and beginning to brown. Set the roasted vegetables aside too cool.

Cook the quinoa as per packaged instructions. After around 15 minutes once the water has been absorbed, remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove the lid, fluff the quinoa with a fork and set aside.

To toast the pine nuts, cook them over medium heat for 5-10 minutes, stirring frequently, until they’re turning lightly golden and fragrant. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.

In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and pine nuts, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste.

NOTE: Can be kept in the fridge for up to 3 days.