Veggie Draw Dump Quinoa Salad (A work in progress)

Meal # 8:

Tonight I realized I had a lot of produce in the veggie draw and decided to dump it into a bowl of quinoa.  The dressing could've been better, but the salad itself was quite nice.  I don't think I'd make this exact salad again as it would depend on what I had to use in the veggie draw, but found it a fast and easy way to prepare a lot of food that may spoil soon.

Ingredients:

• 1 Eggplant peeled and cubed
•  3 Tomatoes cut in eighths
• 1 Avocado diced
• 2 celery stalks sliced
• 1 Apple peeled and diced
• 1/4 cup Almond slivers
• 3 Prunes diced
• 1 cup quinoa (Prepare using the bag's instructions)
• 2 Tablespoons balsamic vinegar
• 1.5 Tablespoons EVOO
• Salt and pepper

Directions:

1. Set oven to 400.
2. Place the diced eggplant and tomatoes on a parchment paper lined baking sheet.  Drizzle olive oil and sprinkle salt and pepper on the vegetables.  Using your hands, mix well.
3. Roast vegetables for about 30 minutes, turning once around 15 minutes.
4. Prepare the 1 Cup raw quinoa according to the package instructions.
5. Once the eggplant and tomatoes are cooled, add them to the quinoa along with the apples. almonds. avocado, celery, and prunes.
6. Dress with 2 T balsamic, 1.5 T olive oil and salt and pepper to taste.