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Ingredients
Method
- 100g quinoa
- 3 tbsp olive oil
- Juice of 1 lemon
- ½ tbsp white wine vinegar
- 120g quality tinned tuna
- 1 avocado, cut into chunks
- 200g cherry tomatoes, halved
- 50g baby spinach leaves
- 50g crumbled feta
- 2 tbsp mixed toasted seeds
- Rinse the quinoa and tip into a saucepan, before covering with water and bringing to the boil. Reduce the heat and simmer for 15 mins, or until the grains have swollen but still have a bite. Drain, and transfer to a bowl to slightly cool.
- Combine the oil, lemon, and vinegar in a jug with some seasoning, then pour over the quinoa and toss to coat. Gently stir in the remaining ingredients, season well, and serve.
20 mins
2 serving
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