To make an easy and light salad which will make a difference and add bright colors to your daily diet try an Eggplant and Red Quinoa Salad Ingredients: 1 large eggplant, sliced into 1 cm rounds 3 tbsp olive oil 140g/5oz red quinoa 500ml/16fl oz hot vegetable stock 200g/8oz cherry tomatoes, halved A handful of mint leaves, (I prefer basil or cilantro) roughly chopped 100g log firm goat’s cheese, cubed Juice of ½ lemon Takes 15 min serves 2: 1. Heat the grill to High. Put the eggplant on a baking sheet, brush with a little of the oil and season. Grill for about 15 minutes until browned and softened, turning and brushing with more oil halfway through. 2. Meanwhile, cook red quinoa in vegetable stock for 12-15 min using 2:1 liquid to quinoa ratio (the stock will make it fluffy and will also make it taste better). To be honest I had to cook it for at least 30 min. Anyway, you just know when it is cooked. 3. Mix together the tomatoes, mint (basil or cilantro), goat’s cheese and remaining oil. Fluff up the quinoa with a folk, then stir in the eggplant, tomato mixture and lemon juice and serve. Enjoy your meal! Per serving 523 calories Inspired by a recipe from Good food. 101 Budget dishes. BBC Books. Ed. Jane Hornby, 2009.
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