Quinoa and Roasted Vegetable Salad

Ingredients (serves 2):

• 100 g quinoa

• 1 red pepper

• 1 zucchini

• 1 small eggplant

• 1 tablespoon olive oil

• juice of half a lemon

• fresh spinach or rocket

Preparation:

Cook the quinoa according to the instructions on the package and let it cool. Cut the pepper, zucchini and eggplant into cubes, drizzle with olive oil and bake in the oven at 200 °C for about 20 minutes.

Add the cooked quinoa, roasted vegetables and fresh spinach or rocket to a bowl. Pour over the lemon juice and mix gently.