- 100g quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 3 tbsp extra virgin olive oil
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ tbsp white wine vinegar
- 120g can tuna, drained
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 1 avocado, stoned, peeled and cut into chunks
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 200g cherry tomatoes on the vine, halved
- 50g feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 50g baby spinach
- 2 tbsp mixed seeds, toasted
Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.