Warm Quinoa Salad with Roasted Vegies
3 cups cubed vegetables (I used eggplant and zucchini, but you can use capsicums, carrots, pumpkin, parsnips...)
1 red onion sliced into wedges
1 punnet of cherry tomatoes
1 cup quinoa
1 can chickpeas, drained and rinsed
cumin to taste
2 cloves garlic
2 cups stock/water
Feta to crumble
Balsamic vinegar and olive oil
Preheat oven to a moderately high temperature (180-200C).
Mix vegies, onion and tomatoes with 2 tablespoons of oil and season with salt and pepper. Pour into baking dish, and roast till cooked, about 10-15 mins.
Fry up the garlic and cumin in some oil, and add the quinoa. Add stock/water and cook till quinoa is puffed and fluffy.
Toss together the quinoa, roasted vegies and chickpeas, crumble feta on top. Season with salt and pepper.
Serve onto plates and drizzle with oil and balsamic vinegar.
Voila, ready to be consumed!