date:May 14, 2014
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) Macro Tricolour Quinoa
500ml (2 cups) water
400g can no-added-salt chickpeas, rinsed, drained
1/2 cup fresh basil leaves, torn
50g reduced-fat feta, crumbled
2 teaspoons extra virgin olive oil
Balsamic vinegar, to drizzle
Fresh basil leaves, extra, to serve
Me