Quinoa Salad with Roasted Vegetables

 Quinoa is a complete protein source, and roasted vegetables are rich in antioxidants, making this salad beneficial for psoriasis.

Ingredients:

• 1 cup quinoa
• 2 cups vegetable or chicken broth
• 1 eggplant, cubed
• 1 zucchini, cubed
• 1 red bell pepper, sliced
• 2 tablespoons olive oil
• Salt and pepper
• Lemon juice
• Fresh mint or parsley

Preparation:

1. Rinse quinoa under cold water. In a pot, combine quinoa with vegetable or chicken broth. Bring to a boil, then reduce heat and simmer until quinoa absorbs the liquid.
2. Place eggplant, zucchini, and red bell pepper on a baking sheet lined with parchment paper.
3. Toss vegetables with olive oil, salt, and pepper.
4. Roast in a preheated oven at 200°C for 20-25 minutes or until vegetables are tender.
5. Fluff quinoa with a fork and let it cool slightly. Stir in lemon juice.
6. Arrange quinoa and roasted vegetables on a serving platter.
7. Garnish with fresh mint or parsley before serving.

Enjoy Your Meal: Serve cold or warm.

Warning for Allergic Reactions: If you have gluten intolerance or allergies to quinoa, consult your doctor before consumption.