Quinoa Sausage Garden Salad

Cooking Instructions

1. Preheat oven to 425 degrees Fahrenheit with racks in the upper and lower thirds of the oven. Line two large, rimmed baking sheets with parchment paper.
2. Divide eggplant, zucchini and yellow squash between baking sheets. Drizzle with 1 TBSP olive oil and toss. Add a little more if necessary, making sure to lightly coat vegetables. Sprinkle with salt and pepper. Roast until veggies are soft and beginning to brown, about 20-30 minutes. Set aside to cool.
3. To cook the quinoa, combine the uncooked quinoa with ⅔ cup water in a small saucepan. Bring to boil over medium-high heat, then cover and reduce heat to low. Simmer until the water is absorbed, about 15 minutes, then remove from heat and let the quinoa steam with the lid on for 5 minutes. Remove lid, fluff the quinoa with a fork and set aside.
4. Meanwhile, toast the sausage slices in a small skillet over medium heat, stirring frequently, until they’re turning lightly browned, about 3-5 minutes. Be sure to keep an eye on them so they don’t burn. Transfer to a bowl to cool.
5. In a large serving bowl, whisk together the lemon juice and garlic. Slowly pour in the remaining 2 tablespoons of olive oil while whisking constantly to emulsify the mixture. Add the tomatoes, quinoa, basil, mint, roasted vegetables and sausage, and gently stir to combine. Season generously with salt, pepper and maybe another squeeze of lemon, to taste. Serve at room temperature.