Heat oven to 170°C
Cut tomatoes in half or 3’s, add olive oil, salt, pepper, put into oven.
Drain chickpeas, add olive oil, salt, pepper, put into oven.
Measure 4 cups water (2 cups quinoa), bring to a boil, add quinoa and turn down to a simmer for about 10 minutes. watch to see when quinoa “sprouts” - look for the little "sprout tail". Take off heat and stir, let cool before serving.
Remove chickpeas and tomatoes once nicely roasted. Let quinoa cool a bit with tomato and chickpea.
Add rocket right before serving. Add dressing. Toss and eat.
Reprinted with permission of Milk and Cookies. To
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