Looking for a light, fresh, quick meal perfect for those hot summer evenings? Look no further! Ready within 15 minutes and jam-packed with greens, protein, grains, and healthy fats, this tuna and avocado quinoa salad ticks all the boxes.
Ingredients
- 2 eggs
- 1 bunch broccolini
- 1 tbsp pine nuts
- 1 tbsp hemp seeds
- 1 tbsp buckwheat kernels
- 1 tsp honey
- 1 tbsp tamari
- 250g tri-coloured quinoa
- 160g tuna in springwater
- 1 small avocado, sliced
- 2 tbsp olive oil, plus some extra to toast pine nuts, buckwheat kernels and hemp seeds
- 2 tbsp Dijon mustard
- 2 tsp red wine vinegar
Method
- Boil your eggs: Place eggs in a medium-sized pot of water and bring to the boil. Once boiling, leave for about 6 minutes. Remove eggs with a slotted spoon and place into a bowl of cold water and ice. When cool, peel eggs and leave whole.
- Boil broccolini for 3-4 minutes until tender and bright green.
- In a dry pan, toast pine nuts, buckwheat kernels and hemp seeds before adding a splash of olive oil as well as the honey and tamari. Cook for one minute, and then set aside.
- Cook your quinoa: Rinse quinoa thoroughly and drain. Place in a pot with 2 cups of water and bring to the boil before reducing heat and simmering for a further 10-15 minutes until liquid is absorbed. Set aside.
- Whisk together the remaining olive oil, Dijon mustard, red wine vinegar, and a splash of water.
- Mix all salad components together in a bowl. Chop eggs into halves or quarters and scatter on top of the salad, along with the salad dressing and seeds.
Enjoy this tuna and avocado quinoa salad as a light and tangy dinner, and pack the leftovers away for lunch the next day. Enjoy!
*Products may vary from store to store and are subject to availability.
