Jacobson Culinary Arts

Quinoa with roasted vegetables pine nuts and feta Instructions:

• ½ cup uncooked quinoa, rinsed (or one cup cooked quinoa) • 1 small eggplant diced • 1 small zucchini diced • 1 small yellow squash diced • 3 to 4 tablespoon olive oil, divided • Salt and pepper to taste • 1 ½ to 2 tablespoon lemon juice to taste • clove of garlic, pressed or minced • ½ cup halved grape tomatoes • tablespoon chopped fresh basil leaves • 2 tablespoon fresh chopped mint leaves • 2 tablespoon pine nuts toasted • Garnish: crumbled feta

Preheat oven 425 degrees. Line two large baking sheets. Divide the eggplant. Drizzle with oil, toss to coat Roast until veggies are beginning to brown, about 20-30 minutes, set aside.

Cook quinoa with ¾ cup water in a small saucepan. Bring to boil over medium, lower heat and cover until water is absorbed about 15 minutes. Remove from heat, let sit, fluff with fork.

Toast the pine nuts.

Whisk together lemon juice and garlic. Slowly pour in remaining olive oil while whisking. Add tomatoes, quinoa, basil, mint, roasted vegetables, and pine nuts. Stir to combine. Season with salt, pepper and maybe another squeeze of lemon to taste. Garnish with feta.