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Quinoa salad with chickpeas, roasted eggplant and feta
date:May 14, 2014
Cover and simmer for 12 minutes or until the quinoa is tender and the water has absorbed. Set aside to cool slightly.

3. Place the quinoa, roast vegetables, chickpeas, basil and feta in a large bowl. Toss gently to combine. Divide among bowls and drizzle with extra virgin olive oil and vinegar. Top with basil leaves.

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