Ingredients:

• 1 cup of quinoa
• 2 cups of water or vegetable broth
• 1 zucchini, cut into thin slices
• 1 eggplant, cut into cubes
• 1 red bell pepper, cut into strips
• 1 red onion, cut into thin slices
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• 1/4 cup of fresh basil leaves, chopped
• 1/4 cup of crumbled feta cheese (optional)
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 200°C (400°F).
2. Rinse the quinoa under cold water in a fine sieve to remove the bitter taste.
3. Place the quinoa in a pot with the water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the quinoa is tender and the liquid has been fully absorbed. Remove from the heat and let it rest, covered, for 5 minutes before uncovering and fluffing with a fork.
4. Meanwhile, prepare the vegetables for roasting. Place the zucchini slices, eggplant cubes, red bell pepper strips, and thin slices of red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper to taste. Toss well to coat all the vegetables with the oil and spices.
5. Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly browned.
6. In a large bowl, combine the cooked quinoa with the roasted vegetables.
7. Squeeze the lemon juice over the salad and toss well to combine all the ingredients.
8. Sprinkle the chopped basil leaves and crumbled feta cheese over the salad before serving.
9. Serve the quinoa salad with roasted vegetables as a main dish or as a side dish for a light and healthy meal.
10. Enjoy this colorful, nutritious salad full of delicious flavors!

This salad is an excellent option to incorporate more vegetables and whole grains into your diet in a delicious and nutritious way. I hope you like it!