Quinoa, chickpea and Char-grilled Vegetables. Photo / Babiche Martens
Quinoa, chickpea and Char-grilled Vegetables. Photo / Babiche Martens
Serves 4
• 1 red pepper, sliced • 1 yellow pepper, sliced • 1 red onion • 1 bunch asparagus, cut in half • 100g brussels sprouts, halved • ¼ cup olive oil • 1 cup quinoa, cooked • 420g tin chickpeas, drained • Juice of 1 lemon
Dressing: Mix together • ½ cup greek yoghurt • 1 Tbsp honey •1 Tbsp tahini • ¼ cup chopped mint
1. Heat oven to 180C. In a baking tray place peppers, onion, asparagus and Brussels sprouts. Drizzle with oil and roast for 15-20 minutes until cooked through and golden.
2. In a large bowl place the quinoa and chickpeas and squeeze over the lemon juice. Season with salt and pepper.
3. Add roasted vegetables. Place on a platter and drizzle with yoghurt dressing.
