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Recipe Of The Week - Spiced Chickpea, Aubergine And Herby Quinoa Grain Bowl


Herby quinoa, spiced chickpeas and cooling yoghurt will make the fussiest of eaters wish they had what you were having!

Serves 1


  • 50g quinoa
  • 50g tomatoes, halved, deseeded and diced
  • 30g fresh flatleaf parsley, leaves finely chopped
  • 2 fresh mint leaves, finely chopped
  • ½ aubergine, sliced length ways
  • 1 tbsp extra virgin olive oil
  • 200g tinned chickpeas drained
  • 1 tsp ground cumin
  • 50g low fat Greek yoghurt
  • freshly ground black pepper


  1. Cook the quinoa in line with the packet instructions. Once cooked, drain, fluff with a fork to separate the grains before adding the herbs and tomatoes. Gently toss to combine.
  2. Place your quinoa, herbs and tomatoes into the dish you plan to eat from or into a tuppaware box with a lid that is easily transportable if you plan on taking it to work.
  3. Heat a heavy frying pan over a high heat, brush the aubergine on both sides with a little oil before adding to the pan. Rotate the aubergine several times until both sides are cooked.
  4. In a small bowl, mix the chickpeas with the cumin and a dash of olive oil. Fry gently over a medium heat for approximately 5 minutes.
  5. Add the spiced chickpeas to your quinoa along with the aubergine slices and a dollop of low fat Greek yoghurt.
  6. Season with freshly ground black pepper. Enjoy straight away or simply pop the lid on and take to work with you for a lunch that everyone will be envious of!


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Power Up & Motivate With Positive Nutrition is a workplace essential to boosting energy and performance. To find out more please call Anna on 07778 218009 for an informal conversation. 


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