- Cook 1 cup of quinoa according to package instructions and let it cool.
- In a large bowl, mix together the cooked quinoa, 1 diced roasted red pepper, 1 diced cucumber, 1/4 cup of chopped fresh parsley, and 1/4 cup of crumbled feta cheese.
- Cut 1 medium eggplant into 1-inch cubes and drain 1 can of artichoke hearts.
- In a separate bowl, mix together 1 tablespoon of olive oil, 1 minced garlic clove, 1 teaspoon of dried thyme, and a pinch of salt and pepper.
- Add the eggplant and artichoke pieces to the bowl and toss to coat.
- Grill the vegetables on medium-high heat for 8-10 minutes, turning occasionally, until they are tender and slightly charred.
- Add the grilled vegetables to the quinoa salad and mix well.
- Serve chilled and enjoy your flavorful Mediterranean quinoa salad!
This is an AI generated recipe, and it may not be perfect. Please use your own judgement when following the instructions.