Today was all about vegan - I took my inspiration from Pauline's instagram and her blog, livingthehealthychoice.com, because frankly the receipe looked delicious and easy to make. I was not let down!
Ingredients:
- an aubergine and a half
- olive oil
- salt and herbs
- quinoa (can be replaced with bulgur or orzo)
- parsley
- red pepper
- 1 chopped artichoke
- cucumber
- carrot
I sliced the aubergine in quarters and rubbed them with oil and the herbs. I first placed them skin up on baking paper lined tray for 20-ish minutes in the oven at 210 degrees. I flipped them over and let them stay in for another 15 minutes and then took them out to cool.
For the quinoa, I boiled about 4-5 tablespoons in 350ml of water for 15 minutes, drained the water and let them cool before I added them to the chopped up veggies.
The two parts combined in the tupperware and made for a very tasty lunch with some Ryvita crackers.
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