Warm quinoa salad with roasted vegetables and marinated tofu

Wash the quinoa and cook in salted water for 12-15 minutes. Drain and set aside.

Preheat the oven to 200°C. Place the zucchini, eggplant and bell pepper on a tray with a little oil, salt and pepper. Roast for 20-25 minutes, stirring halfway through.

In a skillet, brown the marinated tofu for 5-7 minutes over medium heat.

Mix the quinoa with the roasted vegetables and tofu. Season to taste and add a drizzle of olive oil if desired.