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!)
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.