Quinoa with Summer Vegetables

I made this up one day because I had an over abundance of Quinoa and summer veggies. Throw in whatever you want, but this mix was a good one for me. I was able to eat off of this for lunches for a week. Cheap and yummy!

Quinoa with Summer Vegetables

4 cups cooked Quinoa
1 Summer Squash, thickly sliced
1 Eggplant, thickly slices
Olive Oil
Salt
Pepper
Three ears of cooked white sweet corn, kernels cut off
1 Red Onion, roughly chopped
Shredded Ricotta Salata to taste
1 bunch Arugula
Organic Balsamic Vinegarette

1. Cook 1 cup of Quinoa according to directions (supposedly makes 4 cups after cooked).

2. Thickly slice the squash and eggplant and place layers of veggies on a coated pan. Lightly coat with olive oil and sprinkle with salt and peepper. Roast at 450 for 20 minutes. Let cool. Chop into rough bite sized pieces.

3. Cook corn however you want, cut kernels from the ear and save.

4. Mix cooked Quinoa, squash, eggplan, corn and red onion. Add shredded Ricotta Salta.

5. When ready to serve, add arugula and balsamic vinegarette to taste.