Warm Quinoa Salad with Mini Roast Vegetables.

This salad is super adaptable. As long as you have a grain and veggies to turn into golden goodness, you're in business.

Here I used red quinoa, which seems to have more bite as well as color. Warm spices, fresh herbs, and flavorful add ins like red onion, olives and cherry tomatoes make it an irresistible and healthy meal.

Set your oven to 450 and

Cut into 1/2 cubes:

2 small eggplants or one large one
3 small zucchini

Toss each veg w 2 tablespoons olive oil and 1 tsp salt

Spread on baking sheets with plenty of space and using the topmost and bottom most racks in the oven, roast at 450 degrees for about 20 mins rotating the racks and turning the veggies halfway through.

While the veggies roast, cook:

2 cups rinsed quinoa

in

4 cups broth or water for 15-20 minutes till just tender

Mince:

1 clove of garlic

add it to a large bowl with

The juice of one lemon and
One red onion frenched, halved and rinsed

Add the quinoa and mix in:

1 1/2 tsp ground cumin
1 tsp coriander
1/2. tsp chili powder

1 cup chopped flat leaf parsley

Mix in the roasted veggies.

At his point you could add: halved cherry tomatoes, olives, pine nuts, scallions, mint, or anything else you can think of.  Add salt and olive oil taste. Scrumptious!