Vitamin B6 is good for brain function & can be found peppers, lentils, nuts, seeds, onion & legumes.
- 2 - medium-sized purple or white eggplants
- 4 - tomatoes (roma or vine ripened)
- 2 - medium zucchini
- 2 - red peppers
- 2 TBSP - capers
- 1/2 cup - black, red or white quinoa
- 2 TBSP - extra virgin olive oil
- 1 TBSP - fennel seed
- 2 cups - arugula
- 1 - lemon
- Sea salt and pepper
- 1 First, crisp the quinoa: in a dry medium sized frying pan, toast quinoa on a medium high heat until crispy (about 5 minutes). The quinoa will make a popping sound – once it does, you know they’re crisp enough. Reduce heat to a minimum and add a few capers to the pan to crisp. Set aside to cool.
- 2 Halve eggplant, zucchini, and tomatoes and season liberally with olive oil, salt/pepper and fennel seed. Grill eggplant and peppers first, then add zucchini until cooked but not too soft, about 7-9 minutes. Rotate each piece 90 degrees while cooking to achieve the crosshatch grill marks.
- 3 Add the tomatoes for the last 3 minutes of cooking – be sure to have well-oiled grills before placing the tomatoes down.
- 4 To assemble salad, place a handful of arugula on each plate, squeeze a bit of lemon juice over top, add any needed salt and pepper to taste, then assemble a mixture of the grilled vegetables and top with capers and quinoa. Serve warm.