Quinoa, tenderstem broccoli, avocado and tuna salad

If you’re looking for a healthy, tasty and super speedy meal, this is it. Ready in just 15 minutes and packed full of protein, this vibrant salad makes a great...

recipe
About Recipe
Quinoa, tenderstem broccoli, avocado and tuna salad

If you’re looking for a healthy, tasty and super speedy meal, this is it. Ready in just 15 minutes and packed full of protein, this vibrant salad makes a great lunch or light supper.

Ingredients :
  • 2 medium free-range eggs
  • 150g tenderstem broccoli
  • 2 tbsp mixed seeds
  • Olive oil
  • 1 tsp honey
  • 1 tbsp tamari
  • 250g pack of ready-cooked red and white quinoa
  • 158g tin of drained and flaked tuna
  • 1 small sliced avocado
  • 2 tbsp extra-virgin olive oil
  • 2 tsp dijon mustard
  • 2 tsp white wine vinegar
Directions :

  1. Boil the eggs in a pan for 5-6 minutes for soft boiled. Drain and run under cold water to stop them cooking more. Peel, leaving whole.

  2. Meanwhile, cook the tenderstem broccoli in boiling water for 3-4 minutes until tender. Slice any thick stems. In a dry pan, toast the mixed seeds, then add a splash of olive oil, the honey and tamari. Cook for 1 minute or until sticky, then set aside to cool.

  3. Heat a the ready-cooked red and white quinoa according to the pack instructions, then arrange on 2 plates with the broccoli, tuna and sliced avocado. Halve or quarter the eggs and place on top.

  4. In a jug, whisk the extra-virgin olive oil, dijon mustard, white wine vinegar and a splash of water, then drizzle over the salad. Scatter with the seeds.

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