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Method
Make it happen
- 01
Heat oven to 200°C fan. Toss aubergine, courgette and pepper with olive oil and roast on a tray for 20–25 minutes until tender.
- 02
Put quinoa and water in a saucepan, bring to a boil, cover and simmer for about 15 minutes; leave covered for 5 minutes, then fluff.
- 03
Warm drained beans in a pan for 3 minutes and fold through with the olives.
- 04
Toss quinoa with roasted vegetables and the prepared topping.
- 05
Finish with lemon juice, zest and seasoning; serve warm or chill promptly for a packed lunch.