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  • New Zealand Listener

    Down to Earth

    Jul 18, 2021 5 minutes

    You can’t go wrong with a recipe that involves roasted vegetables on top of protein-rich quinoa and spiced chickpeas, drizzled with a zingy herby dressing and topped with crunchy toasted nuts.

    But the following recipe can be changed to suit individual tastes. For example, use whatever vegetable you love the most, changing cooking times accordingly. Don’t care for quinoa? Use bulgur, millet or even couscous in its place. Just make sure the cooked grain is chilled for best pan-frying results. Pick a mix of herbs from your garden or fridge. Don’t want beans? Fry some super-firm tofu or tempeh cubes in a little bit of oil and soy sauce until crisp. It’s also easy to make it gluten-free (use tamari instead of soy sauce) if you buy certified GF quinoa and nuts. Nix the nuts if

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