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Curried Quinoa With Roasted Summer Vegetables


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1 1/4 teaspoons kosher salt + more to taste 1 1/4 cups quinoa, rinsed in a fine strainer

3 cups eggplant, in 1/2-inch dice

1 red bell pepper, 1/2-inch dice

1 large zucchini, in 1/2-inch dice

4 tablespoons vegetable oil

Pepper to taste

1/3 cup slivered almonds

1/4 cup chopped shallots

2 1/2 teaspoons curry powder

2 tablespoons white wine vinegar

1/3 cup raisins

1 tomato, in 1/2-inch dice

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