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
1 teaspoon olive oil
1 garlic clove, crushed
1 teaspoon ground cumin
200g (1 cup) Tricolour Quinoa
500ml (2 cups) water
400g can no-added-salt chickpeas, rinsed, drained
1/2 cup fresh basil leaves, torn
50g low-fat feta, crumbled
2 teaspoons extra virgin olive oil
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, onion 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 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 extra virgin olive oil and vinegar. Top with basil leaves.
ENERGY 1550 kj
FAT TOTAL 11g
SATURATED FAT 2g
FIBRE 13g
PROTEIN 18g
CARBS (TOTAL) 50g
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