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Name: Roasted Veggie and Quinoa Salad with Feta, Basil, and Pine Nuts
Total time: 45 min
Ingredients: 1 small eggplant (peeled and 3/4-inch/2 cm diced); 1 red bell pepper (seeded and 1-inch/2.5 cm diced); 1 yellow bell pepper (AU: seeded and 1-inch/2.5 cm diced); 1 red onion (peeled and 1-inch/2.5 cm diced); 2 garlic cloves (peeled and pressed); 1/3 cup/80 ml grapeseed oil; 11/2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 1 cup/173 g uncooked quinoa; 2 cups/475 ml vegetable or chicken stock; 1/3 cup/80 ml freshly squeezed lemon juice (from about 2 lemons); 1/3 cup/80 ml olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 4 green onions (minced); 1/4 cup/35 g pine nuts (toasted); 15 fresh basil leaves (sliced into thin ribbons, plus a few more for garnish); 1/3 cup/50 g feta cheese for sprinkling on top

Crazy Quinoa with Roasted Veggies

AmberSeptember 18, 2013Dairy-Free, Main, Soup, Salad, Sides, Vegan Friendly, Vegetarian Friendly6 Comments