4.5
(23)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place the eggplant, onion and zucchini on the tray. Spray with oil and season with pepper. Roast for 10 minutes. Add the tomatoes to the tray and roast for a further 10 minutes or until the vegetables are golden and tender.
Step 2
Meanwhile, heat the 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
Place the quinoa, roast vegetables, chickpeas, basil and feta in a large bowl. Toss gently to combine. Divide among bowls and drizzle with extra virgin olive oil and vinegar. Top with basil leaves.
Your folders
nzwomansweeklyfood.co.nz
35 minutes
Your folders
platingsandpairings.com
Your folders
noracooks.com
5.0
(6)
15 minutes
Your folders
delicious.com.au
5.0
(1)
Your folders
platingsandpairings.com
3.6
(41)
20 minutes
Your folders
noracooks.com
5.0
(9)
50 minutes
Your folders
cooking.nytimes.com
5.0
(263)
Your folders
cooking.nytimes.com
4.0
(73)
Your folders
feastingnotfasting.com
5.0
(1)
30 minutes
Your folders
howsweeteats.com
5.0
(1)
45 minutes
Your folders
howsweeteats.com
Your folders
easycheesyvegetarian.com
5.0
(5)
25 minutes
Your folders
cooking.nytimes.com
4.0
(343)
Your folders
shelikesfood.com
5.0
(2)
Your folders
shelikesfood.com
5.0
(3)
8 minutes
Your folders
recipes.instantpot.com
22 minutes
Your folders
simplyrecipes.com
Your folders
recipes.28bysamwood.com
Your folders
vegetariantimes.com