1 small red onion, cut into wedges
1 zucchini, cut into small chunks
1 small red capsicum, cut into small chunks
olive oil cooking spray
2 tsp balsamic glaze
2 Tbsp quinoa
2 Tbsp roughly chopped flat-leaf parsley
125 g can chickpeas, rinsed, drained
40 g goat's cheese
- Preheat oven to 200°C (fan-forced). Line a small ovenproof dish with baking paper. Put onion, zucchini and capsicum in prepared dish. Spray with cooking spray and drizzle with balsamic glaze. Roast for 20 minutes or until vegetables are tender. Set aside.
- Meanwhile, cook quinoa in a small saucepan of boiling water for 15-20 minutes or until tender. Drain well. Rinse under cold water and drain well.
- Put roasted vegetables, quinoa, parsley and chickpeas in a medium bowl. Toss to combine. Transfer to a shallow serving bowl or plate. Sprinkle goat’s cheese over salad and serve.