Dawn Kiddie Great grub in a minute www.sunlive.co.nz

Well here we are back on track again after the break with our healthy eating ideas for you. A lot has happened since our break, but we are pleased to say that we are about to begin LIFE Personal Fitness 10 Week Winter Fitness Camp so will have many delicious recipes in the weeks to come.

We have two new supporters on board with us and this particular recipe was supplied by Helen at the Pluto Juice bar (Tauranga and Mount Maunganui) with the ingredients from Jo at The Good Food Trading Co and our loyal Mount Maunganui New World (thanks Andrea for sourcing the red variety).

Quinoa is a new exciting product to enter our market and an iron packed healthy option. This salad is great on its own for a lunch dish or light dinner, or pair it up with chicken or white fish and green salad for an evening meal.

Quinoa, eggplant and sundried tomato salad

1 ½ cups red quinoa

1 aubergine (eggplant)

100g sundried tomato's-roughly chopped

50g baby spinach

Olive oil

Salt and pepper

Dressing: Blend three ingredients below together until smooth

50g frozen raspberries

1/3 cup balsamic vinegar

30ml lemon juice

Cook Quinoa in boiling salted water for 10 minutes or until sprouted, drain and set aside.

Dice aubergine, season with salt and pepper, toss with oil and place on oven tray and cook until soft on 180C.

Toss together aubergine, tomatos, spinach and dressing with quinoa and season to taste.