Smoky griddled aubergine with subtly spiced chickpeas and cooling yoghurt will make your lunch the envy of the office.
Cook the quinoa according to packet instructions, then drain.
Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle.
In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes.
Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt.
Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.