Our garden is popping and time to each some veggies! (Okay, I’m exaggerating a lot!! I have now grown one white eggplant, one cucumber, and luckily, my tomatoes are killing it. My mother in law has a giant garden so she donated zucchini and squash. –> But the white eggplant is from my garden! Also while I’m completely off topic, white eggplant is super cool. It’s also white on the inside and is a much more mild flavor compared to traditional purple globe eggplants, but with the same texture.)
This recipe can be as vegetable forward or quinoa forward as you like. You can add more veggies or more quinoa. Also, the great thing about this recipe is that you can change out your vegetables. Feel free to add extra eggplant, all zucchini, or omit spinach. Enjoy your vegetables!
- 2 cups cooked quinoa
- 1 small eggplant, diced
- 2 small zucchini or yellow squash, diced
- 3 to 4 tablespoons olive oil, divided
- Salt and ground black pepper
- 1 to 2 tablespoons lemon juice, to taste (about 1 medium lemon)
- 1 clove garlic, pressed or minced
- 1 cup frozen spinach, defrosted and drained
- ½ cup grape tomatoes, halved (or 1 small tomato, chopped)
- 2 tbsp chopped fresh basil leaves
- 2 tbsp chopped fresh thyme leaves
- 2 tbsp crumbled feta cheese
Preheat oven to 425 degrees.
Toss eggplant and squash on a baking sheet with 1 tbsp olive oil. Season vegetables with salt and pepper. Roast for about 20 minutes, tossing halfway, until vegetables are browned. Set aside.
(If your quinoa is uncooked, follow directions on the package. Fluff and set aside.)
In a small bowl, whisk olive oil, lemon juice, and garlic. In a large bowl, toss quinoa, roasted vegetables, fresh vegetables (tomatoes), spinach, and dressing.
Gently fold in fresh herbs and feta cheese.
Serve at room temperature with some additional feta and herbs for serving.