Lunchbox recipe for 2 people, takes only 20 mins; recipe has quinoa, extra virgin olive oil, lemon, white wine vinegar, tuna, avocado, fresh cherry tomato, feta, baby spinach and mixed seed.
Tuna, avocado & quinoa salad
Course: Lunchbox
Servings
2
servings
Prep time
5 mins
Ingredients
- Extra Virgin Olive Oil: 3 tbsp extra virgin olive oil
- Cherry Tomato: 200g cherry tomatoes on the vine, halved
- Tuna: 120g can tuna, drained
- Lemon: juice 1 lemon
- White Wine Vinegar: 1/2 tbsp white wine vinegar
- Avocado: 1 avocado, stoned, peeled and cut into chunks
- Baby Spinach: 50g baby spinach
- Feta: 50g feta, crumbled
- Quinoa: 100g quinoa
- Mixed Seed: 2 tbsp mixed seeds, toasted
Directions
- 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.
- Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
- Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.
