LOW CALORIES AND CARBS QUINOA SALAD (VEGAN if you take out the cheese!!)

Today I really needed an healthy recipe, with no oil, proteins (other the ones in the actual quinoa) and everything else I found  when I typed on google "healthy quinoa recipes".
I couldn't eat a lot of stuff not because they weren't healthy but because I am currently on a diet given to me from a nutritionist, made JUST FOR ME (I have an autoinflammatory disease and some kind of foods that I am intolerant to).

So, as I said, I couldn't find anything: every recipe needed oil or even some healthy food that I couldn't have had with my meal (or in general, there are actually a lot of healthy foods that I can't have).
I was also tired of eating always the same things (there are other pasta/barley/quinoa ideas that I lik but I was eating always the same thing, like pasta with cauliflower which I really love). So, today, since I had some spare time I decided to make something tasty and beautiful to look at while eating.

Enough of me talking, let's get to the actual RECIPE

IT ONLY CONTAINS 324kcal or 217kcal (if you make it vegan not adding the cheese).

VEGAN'S RECIPE TIP: If you are making it vegan just add some lemon juice and some more mushrooms. If you need some FAT and some more CALORIES to get to your macros I would also add some olive oil.

INGREDIENTS: 
4.5 tablespoons of quinoa
1 cup of zucchini (125 grams)
tumeric*
1/3 cup of tomatoes (60 grams)
2/3 cup of mushrooms (50 grams)* ↝ if you don't like mushrooms then swap it with some eggplant
2/5 cups (65 grams) of junket cheese * (it's an italian cheese you can use feta instead)
fresh basil * (not really lol you gotta use it to make the dish tasty af)

*optional

HOW TO:

I started by cutting zucchini in slices and then in fourth;  I added a little of tumeric to it (which actually doesn't give out a lot flavor, but it's good for EVERYTHING related to health; if you are curious about it click here, there is a post about it on WebMD) and then cooked them in the oven for about 30 minutes at 350 °F (180 celsius). To cook the zucchini in the oven I had to add some water (twice) so it wouldn't stick to the casserole or get literally burned. 

tip: if you swapped mushrooms with eggplant then you might want to start cooking it at this point, they do need more time than mushrooms. I reccomend cooking eggplant on a pan with some basil and tomatoes. 

I then started boiling some water for the quinoa.
While the quinoa was cooking, as well as the zucchini, I started washing the mushrooms and cut it in slices. If you like mushrooms I would reccomend to add some more than just 2/3 cup because while cooking in the pan they do tend to shrink a lot.

tip: you can cook your mushrooms with fresh spinach, I would have used some but we didn't have any. also, they don't need a lot of time to cook so check them a lot.

You are almost done: cut the tomatoes in pieces and once everything is proper cooked you mix everything together. 

What really did it for me was adding at this point some basil, I love everything about basil and with this recipe it did make a huge difference.

I then put everything in the refrigerator and ate it the day after, but that's because I really like my pasta salads to be cold.