A wonderful and
colourful salad that is simple,
flavoursome and perfect for a
portable lunch.
Featuring an impressive
protein hit in the quinoa and tofu, and a substantial
antioxidant boost from the deeply-coloured eggplant and mixed greens, it certainly gives you all you need for a
nutritious summer-y main (
healthy fats included!)
Bowls 2
Minutes 30
Ingredients
1/2 cup quinoa
1 eggplant, cubed
2 teaspoons olive oil
2 teaspoons ginger, grated
200g tofu, cubed
2 tablespoons pumpkin seeds
100g mixed lettuces leaves, roughly shredded
Method
Place quinoa and plenty of water in a small saucepan and bring to the boil. Reduce to a simmer, cover, and cook gently for 10-15 minutes or until fluffy and cooked. Remove from heat and drain any excess water.
Line a baking tray and scatter eggplant pieces across, drizzling with the oil and ginger. Bake for 10 minutes.
Toss through the tofu and cook for a further 10 minutes.
To serve, mix all ingredients together in a large salad bowl and combine thoroughly. Divide between two serving plates and season with cracked black pepper as desired.
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#Healthy Recipes
#Vegan
#Gluten Free