Quinoa, tenderstem broccoli, avocado and tuna salad

Quinoa, tenderstem broccoli, avocado and tuna salad
  • Serves icon Serves 2
  • Time icon Hands-on time 15 min

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.

Or, what about this quick, fibre-rich veggie salad bowl with broccoli, lentils, eggs and crunchy seeds?

Nutrition: per serving

Calories
776kcals
Fat
46.2g (8g saturated)
Protein
39.2g
Carbohydrates
44.7g (7.1g sugars)
Fibre
12.2g
Salt
2.75g
Calories
776kcals
Fat
46.2g (8g saturated)
Protein
39.2g
Carbohydrates
44.7g (7.1g sugars)
Fibre
12.2g
Salt
2.75g

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

Method

  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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