Quinoa Salad Subsequent To Chickpeas, Roasted Eggplant And Feta

doting and aromatic behind cumin and well-ventilated light basil, this is a top-value vegetarian meal.

The ingredient of Quinoa Salad Subsequent To Chickpeas Roasted Eggplant And Feta

• 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 tsp olive oil
• 1 garlic clove crushed
• 1 tsp dome cumin
• 200g 1 cup tricolour quinoa
• 500ml 2 cups water
• 400g can no added salt chickpeas rinsed drained
• 1 2 cup buoyant basil leaves torn
• 50g low fat feta crumbled
• 2 tsp extra virgin olive oil
• balsamic vinegar to drizzle
• well ventilated light basil leaves extra to support

The Instruction of quinoa salad subsequent to chickpeas roasted eggplant and feta

• preheat oven to 200u00b0c line a large baking tray past baking paper place the eggplant onion and zucchini approaching the tray spray similar to oil and season subsequent to pepper roast for 10 minutes increase be credited with the tomatoes to the tray and roast for a other 10 minutes or until the vegetables are golden and tender
• meanwhile heat the olive oil in a medium saucepan beyond medium heat protest in the garlic and cumin for 30 seconds or until aromatic build up the quinoa and water bring to the boil edit heat to low cover and simmer for 12 minutes or until the quinoa is sore throbbing and the water has absorbed set aside to cool slightly
• place the quinoa roast vegetables chickpeas basil and feta in a large bowl toss gently to combine divide in the course of bowls and drizzle gone extra virgin olive oil and vinegar peak later basil leaves

Nutritions of Quinoa Salad Subsequent To Chickpeas Roasted Eggplant And Feta

calories: 370 45 calories
calories: 11 grams fat
calories: 2 grams saturated fat
calories: 50 grams carbohydrates
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calories: 18 grams protein
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