Quinoa & tuna salad
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|2 tbsp||Olive oil|
|1 cup||Chicken stock|
|350 g||Tuna in spring water|
|1 cup||Cherry tomatoes|
|⅓ cup||Cashew nuts|
|2 tbsp||Lime juice|
|¼ cup||Coriander leaves|
|2 tbsp||Extra virgin olive oil|
|1 to taste||Salt & freshly ground pepper|
- Heat olive oil in a saucepan and lightly toast the quinoa for 2 minutes, stirring continuously.
- Pour over hot chicken stock combined with 1 cup of water and stir. Bring to the boil and then cover and simmer for 15 to 20 minutes until quinoa is just cooked.
- Allow the quinoa to cool to room temperature.
- Combine the dressing ingredients ( lime juice, coriander leaves, extra-virgin olive oil, finely chopped clove garlic, salt and freshly ground black pepper) in a small jug or bowl. Chop the avocado into chunks.
- Place quinoa in a large bowl and gently toss it with the flaked tuna, avocado, halved cherry tomatoes, finely sliced spring onions and lightly toasted cashew nuts.
- Drizzle salad with dressing and serve.