Ingredients
Scale
- 3 cups cooked quinoa (from 1 cup uncooked)
- 1 Tbsp olive oil
- 1 large eggplant, chopped
- 1 yellow onion, chopped
- 1 large bell pepper, chopped
- 5–6 cloves garlic, peeled
- 1 pint cherry tomatoes, chopped
- 2 oz. feta crumbles
- 1/4 cup oil based dressing of choice (I used this one
- 1 cup olives of choice, sliced thin
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F and line a baking pan with parchment paper
- Toss eggplant, onion, bell pepper, and garlic with olive oil and season with salt & pepper
- Lay vegetables out on baking pan and place in oven for 20 minutes or until eggplant begins to turn golden brown
- Toss roasted vegetables with quinoa, add in dressing and top with feta, cherry tomatoes, & olives, season with salt & pepper as needed
- Optional: Pair with meat/seafood of choice
Notes
per serving: 5g protein, 25g carbohydrate, 10 g fat