Place quinoa in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes, or until tender. Drain and rinse.
2. Wedge onion. Roughly chop capsicum. Thickly slice courgettes. Toss on a lined oven tray with drained chickpeas, 2 tsp paprika and 2 tbsp oil. Season with salt and pepper. Roast for 15-20 minutes, or until tender.
3. Drain and roughly chop sun-dried tomatoes. Set aside with feta and spinach & rocket leaves.
4. Heat a frypan over low heat and add crushed garlic along with 40g butter and thyme leaves. Cook for 2-3 minutes, or until garlic is soft. Remove from heat and stir in lemon juice.
5. Toss quinoa with roast vegetables, garlic butter and prepared salad ingredients. Season with salt and pepper to taste. Divide between plates to serve.
Use the oil from sun-dried tomatoes to roast the vegetables for added flavour.
Red onion 1/2
Yellow capsicum 1
Chickpeas 2 x 400g
Sun-dried tomatoes 1 jar (180g)
Marinated feta 1/2 tub (150g)
Spinach & rocket leaves 1/2 bag (60g)
Garlic 1 clove
Thyme 1/2 packet
From your pantry:
oil (for cooking), salt, pepper, butter, smoked paprika