Spiced Chickpea, Red Pepper, Aubergine and Quinoa Grain Bowl

Smoky griddled aubergine served with spiced chickpeas, quinoa, fresh red peppers, coriander, and cooling Greek yoghurt for a healthy lunch.

Vegetarian Healthy Lunch High Protein Quinoa

Estimated Nutrition

Calories

648.5

kcal / serving

648.5 kcal total

Carbs

66.8g

per serving

66.8 g total

Fat

32.1g

per serving

32.1 g total

Protein

23.4g

per serving

23.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Greek Yogurt

GrainsCereals

Quinoa

LegumesPulses

200

Chickpeas

tinned, drained

NutsSeeds

tsp

Cumin

ground

sprigs

Coriander

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Extra Virgin Olive Oil

plus extra for brushing and drizzling

Vegetables

0.5

piece

Aubergine

sliced long ways

0.5

piece

Red Pepper

cut into rings

Method

Cook the quinoa according to package instructions and drain.

Drizzle with olive oil and season with salt and pepper before serving.

Combine the quinoa, chickpeas, red pepper, aubergine, coriander, and yoghurt in a bowl.

Fry the spiced chickpeas gently over medium heat for 5 minutes.

Mix chickpeas with cumin, salt, and olive oil in a small bowl.

Brush aubergine slices with oil and cook in a hot griddle pan until marked and tender.