Rosemary quinoa salad with cauliflower, mushroom, eggplant & zucchini

Rosemary quinoa salad with cauliflower, mushroom, eggplant & zucchini

1/2 – 1/3 of a whole cauliflower head, chopped
1 zucchini, sliced
1 baby eggplant, peeled and sliced
1/3 cup snap peas
3/4 cup crimini mushrooms
6-8 sprigs Rosemary
1 1/4 cup dry quinoa
1 lemon

Instructions
Cook quinoa as directed (usually 2 parts water to 1 part quinoa). Heat up about 1/2 tablespoon olive oil and 2 sprigs Rosemary on a pan, then add vegetables (cauliflower first – it takes the longest to cook). Stir vegetables so they cook more evenly. Add a few sprigs Rosemary to the cooked quinoa and stir. Once veggies are done, add to cooked quinoa and mix together thoroughly. Separate into Tupperware or divide onto plates and squeeze juice from one lemon evenly over portions. Enjoy!