Quinoa, aubergine and hummus salad bowl

Quinoa, aubergine and hummus salad bowl

Ingredients

serves 2
  • •60g quinoa
  • •½ large aubergine, chopped
  • •½ tbsp olive oil
  • •1 400g can chickpeas, drained and rinsed
  • •½ tsp smoked paprika
  • •150g cherry tomatoes, chopped
  • •60g artichoke hearts, chopped
  • •Small handful fresh basil, chopped

  • Any hummus

  • •4 tbsp sun-dried tomato hummus (see recipe)
  • •4 tbsp roasted red pepper hummus (see recipe)

  • Dressing

  • •Juice of ½ lemon
  • •½ tbsp extra virgin olive oil
  • •Pinch sea salt, to taste

Directions

Cooking mode
  1. 1. Cook the quinoa.
  2. 2. Preheat the oven to 180°C. Prepare a large baking tray, add the aubergine and brush with the olive oil. Add the chickpeas and smoked paprika and mix. Roast for 20–25 minutes.
  3. 3. Whisk together the dressing ingredients in a small jug.
  4. 4. In a large bowl, add the quinoa, tomatoes, artichoke, aubergine, chickpeas and basil. Pour over the dressing and mix well. Serve topped with spoonfuls of hummus and a sprinkle of paprika.
Baker Beanie Author

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