Cook the quinoa

• Rinse the quinoa and place it in a saucepan with water.
• Bring to a boil, then cover and simmer until the water is absorbed.
• Fluff with a fork and set aside.

Roast the eggplant

• Preheat the oven to 200 °C.
• Toss the diced eggplant with olive oil, salt and pepper on a baking tray.
• Roast until golden and tender.

Prepare the fresh toppings

• Dice the cucumber.
• Halve the cherry tomatoes.
• Drain the olives.

Assemble the bowls

• Divide the quinoa between two bowls.
• Add the roasted eggplant, cucumber, cherry tomatoes and olives.
• Spoon the hummus on the side and drizzle with olive oil.