Culinary Corner: Roasted Veggie Quinoa Salad

Salads are perfect for the summer, but if you get bored of lettuce-based salads this is the dish for you! Healthy, nutritious, and very satisfying!

1 eggplant 

1 zucchini 

8 oz sliced mushrooms 

3 cups cooked quinoa 

8 tablespoons oil

1/4 cup tahini 

1 tablespoon lemon juice

Garlic powder

Salt  

Pepper 

Fresh parsley (optional)

1: Slice the eggplant into planks. Salt generously and allow to sit for at least twenty minutes. Wipe off excess moisture and chop into cubes

2: Preheat the oven to four hundred twenty-five degrees. Place the eggplant into a baking sheet and drizzle with oil. Bake for twenty five minutes

3: Cut the zucchini into cubes. Add the mushrooms and zucchini to the eggplant. Season with two teaspoons salt, a half teaspoon garlic powder, and a quarter teaspoon black pepper.  Drizzle some more oil if necessary. Bake all the veggies for an additional twenty minutes

4: Combine the  tahini, lemon juice, a half teaspoon garlic powder, a half teaspoon salt. Toss the vegetables with the quinoa and tahini dressing. Top with fresh parsley