Quinoa, chickpea and chargrilled vegetables
15 min
for 4 people
Ingredients
| 1 | Red pepper, sliced |
| 1 | Yellow pepper, sliced |
| 1 | Red onion |
| 1 bunch | Asparagus, halved |
| ¼ cup | Olive oil |
| 1 cup | Quinoa, cooked |
| 1 tin | Chickpeas, 420g, drained (Main) |
| 1 | Lemon, juice only |
Dressing
| 1 Tbsp | Honey |
| ½ cup | Greek yoghurt (Main) |
| 1 Tbsp | Tahini |
| ¼ cup | Mint, chopped |
Directions
- Heat oven to 180C.
- In a baking tray place peppers, onion, asparagus and brussel sprouts.
- Drizzle with oil and roast for 15-20 minutes until cooked through and golden.
- In a large bowl place the quinoa and chickpeas and squeeze over the lemon juice.
- Season with salt and pepper. Add roasted vegetables.
- Place on a platter and drizzle with yoghurt dressing.
- For the dressing:Mix all ingredients together.