Adapted from http://www.taste.com.au/recipes/32367/quinoa+salad+with+chickpeas+roaste…
Ingredients
1 eggplant, cut into 2cm pieces
2 bunches shallots, sliced
1 large zucchini, cut into 2cm pieces
250g small cherry tomatoes
olive oil spray
1 garlic clove, crushed
1 tsp ground cumin
200g (1 cup) Macro Tricolour Quinoa
500ml (2 cups) water
400g cooked chickpeas, drained
1/2 cup fresh basil leaves, torn
50g reduced-fat feta, crumbled
Balsamic vinegar, to drizzle
Fresh basil leaves, extra, to serve
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place the eggplant and zucchini on the tray. Spray with oil and season with pepper. Roast for 10 minutes. Add the tomatoes to the tray and roast for a further 10 minutes or until the vegetables are golden and tender.
Step 2
Meanwhile, heat the olive oil in a medium saucepan over medium heat. Stir in the garlic, shallots and cumin for 30 seconds or until aromatic. Add the quinoa and water. Bring to the boil. Reduce heat to low. Cover and simmer for 12 minutes or until the quinoa is tender and the water has absorbed. Set aside to cool slightly.
Step 3
Place the quinoa, roast vegetables, chickpeas, basil and feta in a large bowl. Toss gently to combine. Divide among bowls and drizzle with vinegar. Top with basil leaves.