Quinoa, tenderstem broccoli, avocado and tuna salad

Name: Quinoa, tenderstem broccoli, avocado and tuna salad
Cook time: 15 min
Total time: 15 min
Yield: Serves 2
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

Portion size: Serves 2
Hands-on time 15 min
Difficulty: easy

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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?

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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

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Method

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.
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.
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.
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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.