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Ingredients List
Serves 1
- 1-2 cup quinoa cooked
- 1 broccoli cut into bite-sized pieces
- 1 sun-dried tomatoes handful of, chopped into small pieces
- 1 arugula handful of
- 1 eggplant
- 1 cashew nuts handful of (pine nuts also work)
- 1 fresh basil handful of
- 1 tbsp maple syrup
- 1 tbsp extra virgin olive oil
Instructions
- Set your oven to 180 degrees C and wrap your eggplant in tin foil and bake for 1 hour.
- Remove from the oven and spoon out the aubergine flesh and place in a blender.
- Steam your broccoli florets for 5 minutes until cooked but still crunchy
- In the mean-time, add the quinoa, sun-dried tomatoes and arugula to a salad bowl.
- To make the pesto, add the nuts, basil, maple syrup and olive oil to the eggplant in your blender and blend until smooth. Season to taste.
- Add the cooked broccoli florets to the salad and top with pesto.