Warm Chick Pea & Roasted Vegetable Quinoa Salad
Directions
Prepare chick peas as per packet directions. Drain and set aside. Cover to retain warmth.
Preheat oven to 200C. Line a baking tray with baking paper and place the onion, eggplant and zucchini on the tray. Spray with oil, season with salt and pepper and roast for 10 minutes. Add the tomatoes and capsicum and roast for a further 15 minutes or until golden and tender.
Meanwhile, heat the olive oil in a medium saucepan. Stir in the garlic and cumin and fry for 30 seconds. Add the quinoa and water. Bring to the boil. Reduce heat to low, cover and simmer for 15 minutes or until the quinoa is tender and the water has absorbed. Set aside to cool slightly.
Place quinoa, roasted vegetables, chickpeas, basil and feta in a large bowl. Toss gently to combine. Divide amoungst bowls and drizzle with oil and vinegar. Garnish with basil leaves.
- 1 cup McKenzie's Australian Chick Peas
- 2 red onions, quartered
- 1 eggplant, cut into chunks
- 1 large zucchini, cut into chunks
- Pinch McKenzie's Australian Natural Sea Salt Grinder
- Pinch McKenzie's Whole Black Peppercorn Grinder
- 250g cherry tomatoes
- 1 medium red capsicum, cut into chunks
- 3 tbs olive oil
- 1 garlic clove, crushed
- 1 tsp cumin seeds
- 1 cup McKenzie's Tri Colour Quinoa
- 2 cups water
- 1/2 cup fresh basil leaves, torn
- 50g feta, crumbled
- 2 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
- To serve, fresh basil leaves
