Tuna Quinoa Salad
This recipe is for a simple, protein-rich lunch. You can cook quinoa in advance and store it in the fridge for any meal. Feel free to swap in any vegetables you have on hand. For a vegan option, replace the tuna with tofu or tempeh.
Serves 2
Ingredients:
100g quinoa
1 tbsp extra virgin olive oil
juice of 1 lemon
120 g canned tuna
1 avocado, stoned, peeled and cut into chunks
200 g cherry tomatoes, halved
50 g feta cheese, crumbled
50 g baby spinach
2 tbsp mixed seeds, toasted
Method:
Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 minutes or until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
While the quinoa cooks, combine the oil and lemon juice with some seasoning.
Let the quinoa cool down. Then mix with the dressing and all the remaining ingredients. Divide into servings.
