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Roasted Vegetable Salad with Quinoa (Meditteranean inspired)
							
"Roasted Vegetable Salad with Quinoa (Meditteranean inspired)
Serves 3-4, adjust according to preference

Did you know that a Meditteranean diet is considered to be the healthiest diet in the world? And those who practice it daily are scientifically proven to live longer. The good news is, most of the vegetables found in their diet are readily available in the Philippines, like those found in this delicious summer salad. 

Ingredients: 
x2 cups quinoa (or cous cous if you prefer a heavier carb)
x2 eggplants (diced)
x2 cucumber (diced)
x1 slice of big squash (diced)
x1 clove garlic (minced)
x½ cup cherry tomatoes (or sliced tomatoes)
x½ cup olive oil
x½ cup lemon juice
Salt and pepper
Mint and basil leaves (for garnish)

Optional:
x½ crumbled feta cheese 
x½ cup pine nuts (toasted)
x½ cup black olives (sliced)

Preparation:
1. preheat oven to 220 degrees C. Line two large, rimmed baking sheets with parchment paper.
2. Divide the eggplant, cucumber, and squash between the two baking sheets. Drizzle all vegetables with olive oil and toss. 3. Sprinkle vegetables with salt and pepper. 
3.  Bake for 20 minutes or until veggies are soft and beginning to turn brown. Cool and set aside. 
4. Cook quinoa or couscous according to package instructions. Fluff grains with a fork and set them aside. 
6. In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in some olive oil while constantly whisking the mixture. 
7. Add the tomatoes, quinoa, basil, mint, roasted vegetables, and other optional ingredients and mix.  
8. Season generously with salt, pepper and a squeeze of lemo juice, 
9. Garnish with pine nuts, crumbled feta and/or olives. (optional)
10. Serve on its own as a snack, or with your choice of protein as a side salad. 

Green Tip/s: 

In room temperature, cucumber can only be kept for up to 48 hours. Here's how you can have it for longer!
1.  Wrap cucumbers in a damp paper towel and place them in an airtight storage container or ziplock.
2.  Place the container in your vegetable crisper in the refrigerator.  This way, cucumbers can last for about a week. 

If your cucumbers are sliced but aren't ready to be eaten, here's how to store them: 
1. Place them in a container with a lid. 
2. Fill the container with water until fully submerged. 
3. Store in the refrigerator for up to a week.
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