There’s a little bit of everything in this dish! We steam healthy quinoa in the Combi-Steam oven and mix it with chickpeas and vegetables.

Brand Partner: V-ZUG

Ingredients

• 2 cups quinoa (rinsed)

• 1½ cups vegetable stock

• ½ tsp sumac

• 1 punnet cherry or mini roma tomatoes

• (quartered)

• 1 Lebanese cucumber (deseeded and finely

• diced)

• ¼ bunch flat leaf parsley leaves (roughly

• chopped)

• ¼ bunch fresh mint leaves (roughly chopped)

• 100g baby rocket leaves

• ½ red onion (finely chopped)

• 1 lemon (zested & juiced)

• 2-3 tbs extra virgin olive oil

• 400g can chickpeas (drained & rinsed)

• ½ tsp ground cumin

• ¼ tsp ea cayenne, ground cinnamon, ginger,

• smoked paprika, sumac

• greek yoghurt to serve (optional)

• salt and pepper

Method

1. Place the quinoa into a large flat bottomed dish with the vegetable stock. Make sure that all the grains are submersed in the liquid. Place the dish into the Combi-Steam. Select Steam. Set the temperature to 100°C. Set the cooking duration to 30 minutes.

2. Meanwhile combine the onion with the lemon juice, sumac and a pinch of salt. Set aside.

3. Remove the quinoa from the oven at the end of the cooking time. Stir gently to help it cool. Stir through the onion mixture, olive oil and lemon zest. Set aside for 15 minutes.

4. Meanwhile, select Hot Air+Steaming. Set the temperature to 230°C. Allow oven to preheat.

5. Toss the chickpeas with the spice mix. Spread the coated chickpeas out on a baking tray. Cook in the pre-heated oven for 8-10 minutes or until fragrant and crispy. Remove and set aside.

6. Stir the tomatoes, cucumber, herbs and rocket through the cooled quinoa.

7. Serve the quinoa topped with the warm chickpeas. Top with some seasoned Greek yoghurt and a drizzle of olive oil if desired.