Mediterranean Quinoa Salad

• 1/2 butternut squash seeded and cubed
• 1/2 eggplant diced
• 1 tablespoon olive oil
• salt
• 1/2 cup quinoa rinsed
• 1 cup water
• 3 cups lettuce
• 1/2 cucumber diced
• 1/4 cup olives pitted
• 1/2 bell pepper diced
• 2 tablespoons olive oil
• 1 tablespoon tahini
• salt
• 2 teaspoons lemon juice

1. Preheat oven to 350F and prepare 2 cookie sheets to roast the squash and eggplant.
2. Drizzle olive oil onto squash and eggplant and sprinkle with salt and pepper.
3. Roast squash for 40-45 minutes, add eggplant with 20 minutes to go.
4. Meanwhile cook the quinoa.
5. Add quinoa and water to a medium sized pot and bring to boil.
6. Cover and simmer 15 minutes.
7. In a large bowl add the lettuce, cucumber, olives, and pepper.
8. Add the squash, eggplant, and quinoa when ready.
9. In a small bowl whisk the remaining olive oil, tahini, salt and pepper, and lemon juice.
10. Drizzle over salad and serve.

butternut, olive oil, salt, quinoa, water, lettuce, cucumber, olives, bell pepper, olive oil, tahini, salt, lemon juice

Taken from www.yummly.com/recipe/Mediterranean-Quinoa-Salad-982919 (may not work)