Spiced Chickpea, Aubergine and Herby Quinoa Grain Bowl

Steps

• Step 1

  Cook the quinoa in line with the packet instructions. Once cooked, drain, fluff with a fork to separate the grains before adding the herbs and tomatoes. Gently toss to combine.

• Step 2

  Place your quinoa, herbs and tomatoes into the dish you plan to eat from or into a tuppaware box with a lid that is easily transportable if you plan on taking it to work.

• Step 3

  Heat a heavy frying pan over a high heat, brush the aubergine on both sides with a little oil before adding to the pan. Rotate the aubergine several times until both sides are cooked.

• Step 4

  In a small bowl, mix the chickpeas with the cumin and a dash of olive oil. Fry gently over a medium heat for approximately 5 minutes.

• Step 5

  Add the spiced chickpeas to your quinoa along with the aubergine slices, spinach and a dollop of low fat Greek yoghurt/hummus.

• Step 6

  Season with freshly ground black pepper. Enjoy straight away or simply pop the lid on and take to work with you for a lunch that everyone will be envious of!