DIY facial toner

Posted 2016-08-11 by Bastion Harrison ⇒ follow

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

Preheat oven to 200C.

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

%healthyhints

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