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Preheat the oven to 425ºF/220°C.
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Toss the eggplant, bell peppers, onion, and garlic with the oil, salt, and black pepper in a large bowl. Pour onto a large sheet pan, spreading out the veggies into one thin, even layer (use two sheet pans if needed so the vegetables are not crowded). Roast for 25 to 30 minutes, until browned on the edges, turning once with a spatula.
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Place the quinoa and stock in a saucepan. Bring to a boil and then lower the heat to low and bring to simmer. Cover and let cook for 15 minutes. Turn off the heat and let the quinoa sit for another 5 minutes. Then fluff it with a fork.
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To prepare the dressing, combine the lemon juice, olive oil, salt, and black pepper in a large bowl.
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Add the roasted vegetables and cooked quinoa to the dressing and mix thoroughly.
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Right before serving, fold in the green onions, pine nuts, and basil. Season to taste.
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Sprinkle the feta on top and serve warm or at room temperature.
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To take to lunch, pack a serving of the quinoa salad (and pack the feta separately). When you get to school, sprinkle on the feta and dig in!