INGREDIENTS

250g (8.8 oz) grape or cherry tomatoes, halved
1 x 400g (14 oz) can chickpeas, drained and rinsed
1 tablespoon of olive oil
Black pepper to taste
½ cup raw quinoa
2 spring onions thinly sliced
100g (3.5 oz) cups of spinach

Dressing
1 clove of garlic minced
1 tablespoon of lemon juice
3 tablespoons of olive oil
Pinch of salt

 

DIRECTIONS

1. Pre heat the oven to 400 degrees Celsius.
2. Toss the tomatoes and chickpeas in 1 tablespoon of oil and a pinch of salt. Spread on a baking sheet and roast for 25 minutes, or until chickpeas are golden and tomatoes are wrinkled.
3. While the veges are cooking, cook the quinoa according to packet instructions. Once cooked drain any liquid and let stand for 5 minutes, then fluff with a fork.
4. Mix all the dressing ingredients together and put aside.
5. In a large bowl mix the spinach, veges and quinoa. Toss with the dressing and serve.