Roasted Eggplant, Zucchini & Pork Bowls

To prepare quinoa: Bring water and quinoa to a boil in a small saucepan. Reduce heat, cover and simmer until the water is absorbed, about 15 minutes. Remove from heat and let stand 5 minutes. Stir in cilantro.

To prepare sauce: Whisk water, miso, vinegar, tahini, sesame oil, garlic and ginger together in a small bowl until smooth. Set aside.

To prepare salad: Heat 1 teaspoon olive oil in a 14-inch flat-bottom wok over medium-high heat. Add pork and cook, stirring, until cooked through, 5 to 7 minutes. Transfer to a plate. Add the remaining 2 tablespoons oil, eggplant, zucchini, tomatoes and salt to the pan and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Return the pork to the wok and stir to combine.

Divide the quinoa among 4 bowls and top with the pork mixture. Drizzle each serving with a generous 2 tablespoons of the miso sauce.