Ingredients
  • 100g quinoa
  • 3 tbsp extra virgin olive oil
  • juice 1 lemon
  • ½ tbsp white wine vinegar
  • 120g can tuna, drained
  • 1 avocado, stoned, peeled and cut into chunks
  • 200g cherry tomatoes on the vine, halved
  • 50g feta, crumbled
  • 50g baby spinach
  • 2 tbsp mixed seeds, toasted
Method
STEP 1
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 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
STEP 2
Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
STEP 3
Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.
Made on
Tilda