Ingredients:

• 2 cups cooked quinoa (see package instructions)

• 1 small eggplant

• 1/2 cucumber (diced)

• 1/2 red onion (diced)

• 10 sweet peppers (chopped)

• 1 can quartered artichokes (drained & chopped)

• Handful parsley (chopped)

• 1 tbsp olive oil

• 1/2 tsp. salt

• 1 tsp garlic powder

• Handful of sheep’s milk feta to top (if eating dairy)

• Primal Kitchen Green Dressing

Method:

1. Preheat oven to 425f and line pan with parchment paper

2. Dice eggplant, drizzle with olive oil, & season with salt & garlic powder then mix with hands to evenly coat

3. roast for 25-30 min. until eggplant begins to brown

4. While roasting cook 2 cups of quinoa according to package directions

5. Once done pour on plate and place in refrigerator

6. Then dice & chop all vegetables & place in large mixing bowl

7. Once eggplant is done & quinoa is cooled add to bowl and mix

8. Serve, top with a little feta, & enjoy!

*Pro tip: drizzle dressing on individual servings unless eating all at once. Saves longer if it’s dry.