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The idea for this dish came from Recipe Girl's Orzo with Roasted Vegetables. We tested it with orzo, too, but love the way it turned out with quinoa. We also added a bunch more vegetables! This recipe is very flexible, so feel free to switch up the vegetables based on what you have on hand or what you prefer. We also love that this dish can be served warm right away, but also tastes great cold for lunch the next day!
Preheat oven to 400 degrees. Toss eggplant, peppers, squash, zucchini, broccoli, cauliflower, brussel sprouts, red onion, and garlic with 1/3 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper on a large baking sheet. Roast for 40 minutes, until browned, turning once halfway through.
While vegetable are roasting, cook 2/3 cup of quinoa according to package instructions. Make dressing by whisking together 1/3 cup olive oil, 1/3 cup lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper and set aside. Transfer cooked quinoa to a large serving bowl and add the lemon dressing. When vegetables are done, scrape them and all juices from the pan into the serving bowl with the quinoa. Top with fresh basil. Serve with feta and pine nuts as optional toppings.