1 large eggplant, sliced into 1cm rounds
3 tbsp olive oil
1 zucchini, diced
225ml ready to eat quinoa
200g small tomatoes, halved
handful mint leaves, roughly chopped
100g feta, cubed
1 tbsp pine nuts
juice 1⁄2 lemon
Serves - 4
Heat grill to high. Put the eggplant and zucchini on a baking sheet, brush with oil and season.
Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.
Meanwhile, heat the quinoa according to the packet instructions.
Mix the tomatoes, mint, feta and remaining oil together.
Fluff the quinoa up with a fork, then stir in the eggplant, zucchini, tomato mixture and lemon juice.
Recipe adapted from: Good Food