With lots of fresh herbs and that char-grilled flavor, this meal is great for both your body and your taste buds.
1. In a small pot, bring water and salt to a boil. Add quinoa, turn heat down to a simmer, and cook until all water is absorbed, about 15 minutes. Turn heat off, and let stand covered, for another 10 minutes. Fluff quinoa with fork after letting it cool. In a large bowl, toss quinoa with remaining salad ingredients in a large bowl.
1. Whisk together lemon juice, oil, garlic, oregano, salt, and pepper in a small bowl. In a shallow dish, coat tofu and eggplant in marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
2. Heat a grill pan over medium-high heat. Cook tofu until browned, 3-4 minutes per side, basting occasionally with marinade. Brush eggplant on both sides. Grill eggplant on medium-high heat until softened and browned, 4-5 minutes per side.
3. Top salad with grilled tofu and eggplant and serve!
Substitutions: omit cheese to make vegan
Diabetic Exchanges: 4
This recipe is vegetarian, gluten-free