Quinoa and chickpea salad
¾ cup(s), (130g) rinsed, drained
3 medium, quartered lengthways
2 bunch(es), trimmed
chickpeas, canned, rinsed, drained
1 can(s), 400g size can, (1 x 400g)
1 tbs, extra virgin
reduced fat feta cheese
100 g, crumbled
30 g, (slivered) toasted
1 x 3 second spray(s)
- Place the quinoa in a large saucepan with 3/4 (180ml) water and bring to the boil. Reduce heat, simmer 12 minutes or until liquid is absorbed. Transfer to a large serving bowl to cool, stirring occasionally to release the heat.
- Meanwhile, heat a chargrill or barbecue over high heat. Lightly spray the zucchini and asparagus with oil and toss to coat. Cook the vegetables for 5 minutes, turning occasionally, until tender and lightly charred. Transfer to a large plate and set aside. Add the tomato to the chargrill and cook, stirring occasionally, for 5 minutes or until charred and softened slightly. Transfer to the plate to cool slightly.
- Add chickpeas and mint to quinoa. Drizzle with the oil and lemon juice. Season with salt and pepper. Toss to combine. Add the vegetables and gently mix through. Divide among serving plates and sprinkle with the feta and almonds to serve.