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Quinoa salad with chickpeas, roasted eggplant and feta
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vegetarian meal rich with cumin and fresh basil, comforting and flavorful.
Ingredients:
  • 1 eggplant, cut into 2cm pieces
  • 2 red onions, halved, cut into thin wedges
  • 1 large zucchini, cut into 2cm pieces
  • 250g small cherry tomatoes
  • 4.60 gm olive oil
  • 1 garlic clove, crushed
  • 2.50 gm ground cumin
  • 200g (1 cup) Tricolour Quinoa
  • 500ml (2 cups) water
  • 400g can no-added-salt chickpeas, rinsed, drained
  • 125.00 ml fresh basil leaves, torn
  • 50g low-fat feta, crumbled
  • 9.20 gm extra virgin olive oil
  • Balsamic vinegar, to drizzle
  • Fresh basil leaves, extra, to serve
Instructions:
  • Preheat your oven to 200°C and line a large baking tray with parchment paper. Arrange the eggplant, onion, and zucchini on the tray, then generously spray with oil and season with pepper. Roast for 10 minutes. After that, add the tomatoes to the tray and roast for another 10 minutes until the vegetables are golden and tender.
  • Heat olive oil in a medium saucepan over medium heat. Saute garlic and cumin until aromatic. Add quinoa and water, bring to a boil, then simmer covered for 12 minutes until quinoa is tender and water is absorbed. Let cool slightly before serving.
  • Combine quinoa, roast vegetables, chickpeas, basil, and feta in a large bowl, tossing gently to mix. Serve in bowls, drizzle with extra virgin olive oil and vinegar, and garnish with basil leaves.

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