Aubergine, quinoa, gem lettuce, tomato and pistachio

Quinoa is a very versatile grain to use because, like millet, it doesn’t need much cooking and is therefore easy to add to your meal. It’s also highly nutritious. For this recipe I used a mixture of red and white quinoa, which looks good. Choose a variety of tomatoes, for their colour and shape, and vary the salad leaves, too, if you prefer.