Roasted Vegetable Quinoa Salad

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Closet Cooking
Nutrition per serving    (USDA % daily values)
CAL
340
FAT
32%
CHOL
3%
SOD
10%

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Ingredients for 3 servings

1 cup zucchini , cut into bite sized pieces

1 cup eggplant , cut into bite sized pieces

1 cup butternut squash , cut into bite sized pieces

1 tbs olive oil

1 x salt and pepper

1 cup quinoa

1 x roasted red pepper , cut into bite sized pieces

1 cup marinated artichoke hearts

1 tbs balsamic vinegar

1/2 tsp oregano

0.50 x salt and pepper

2 cups baby spinach

1 handful feta , crumbled

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