Quinoa Salad with chickpeas

 

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 ground cumin
1 cup (200g) quinoa
2 cups water
400g can no-added-salt chickpeas, rinsed, drained
1/2 cup fresh basil leaves, torn
50 good quality goats cheese, crumbled
2 tsp extra virgin olive oil
balsamic vinegar, to drizzle
fresh basil leaves, extra, to serve

Preheat oven to 200°C.
Line a large baking tray with baking paper. Place the eggplant, onion and zucchini on the tray. Toss in oil and season with salt and pepper.
Roast for 10 minutes.
Add tomatoes to the tray and roast for a further 10 minutes or until the vegetables are golden and tender.
Meanwhile, heat the olive oil in a medium saucepan over medium heat.
Stir in the garlic and cumin for 30 seconds or until fragrant.
Add quinoa and water. Bring to the boil and 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.
Place the quinoa, roast vegetables, chickpeas, basil and feta in a large bowl.
Toss gently to combine.
Drizzle with extra virgin olive oil and vinegar. Top with basil leaves.