Preparation time: 0:20

Cooking time: 0:20

Serves: 4

Calories: Approximately X calories per serve 396


  • 3 tsp olive oil
  • Olive oil spray
  • 1 cup quinoa
  • 400g can chickpeas, rinsed, drained
  • 1 garlic clove, crushed
  • 2 red onions, halved, cut into thin wedges
  • 1 large zucchini, cut into rounds
  • 250g cherry tomatoes
  • 1 eggplant, cut into small cubes
  • 1 tsp ground cumin
  • 2 cups water
  • 1/2 cup fresh basil leaves, roughly chopped
  • 50g reduced fat fetta
  • Balsamic vinegar, to serve
  • Fresh basil leaves, extra, to serve
  • Garnish with pomegranate seeds


Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place the onion, eggplant, and zucchini on the tray. Spray with oil and season with pepper, to taste and bake for approx. 10 minutes.. Add the tomatoes to the tray and bake for a further 10 minutes or until the vegetables are golden and tender.

Step 2 Meanwhile, heat 1tsp olive oil in a medium saucepan over medium heat. Stir in the garlic and cumin for 30 seconds or until aromatic. Add the quinoa and water. Bring to the boil. 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.

Step 3 In a large bowl gently combine the quinoa, roast vegetables, chickpeas, basil and feta. Divide among serving bowls and drizzle with remaining 2 tsp olive oil and vinegar. Top with basil leaves to serve.