Quinoa Ratatouille Salad

Vegan, Trans Fat Free,  Low in Saturated Fat, Good Source of Vitamin C

May Contain Soy

Yield: 15 servings (~2/3 cup each)

Ingredients

1 eggplant, cubed

1 Portobello mushroom, sliced

½ large yellow onion, chopped

¼ cup olive oil, divided

1 cup cooked quinoa

¾ cup chopped green bell pepper

1 medium zucchini (skin on), chopped

1 medium summer squash, chopped

1 fresh tomato, diced

1 ½ teaspoons red wine vinegar

¼ cup fresh chives, chopped

1 tablespoon fresh thyme

1 tablespoon dried tarragon leaves

¼ teaspoon salt

¼ teaspoon black pepper

Directions 
1. Sautee onions, eggplant, and mushrooms in 2 tablespoons oil.

2. Combine quinoa, cooked vegetables, and raw vegetables in a large bowl.

3. Whisk together vinegar, oil, herbs, salt, and pepper to make a dressing.

4. Drizzle over remaining ingredients and mix to combine.

Nutrition per serving

70 calories, 4g fat, 0.5g saturated fat, 0mg cholesterol, 35mg sodium, 8g carbohydrates, 2g fiber,  2g sugar, 1g protein, 4% DV of Vitamin A, 25% DV of Vitamin C, 2% DV of calcium, 2% DV of iron