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Tuna, avocado & quinoa salad

A high protein meal with healthy fats from the avocado. This is the perfect salad to revive you after a morning workout and keep you going 'til lunch

  • Prep: 5 mins
    Cook: 20 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 663
  • Carbohydrates 34
  • Saturated Fat 10
  • Sugar 7
  • Protein 28
  • Fat 44
  • Fibre 8
  • Salt 1.1

Nutrition per serving

  • Calories 663
  • Carbohydrates 34
  • Saturated Fat 10
  • Sugar 7
  • Protein 28
  • Fat 44
  • Fibre 8
  • Salt 1.1

Ingredients

  • 100g quinoa
  • 3 tbsp extra virgin olive oil
  • juice 1 lemon
  • ½ tbsp white wine vinegar
  • 120g can tuna, drained
  • 1 avocado, stoned, peeled and cut into chunks
  • 200g cherry tomatoes on the vine, halved
  • 50g feta, crumbled
  • 50g baby spinach
  • 2 tbsp mixed seeds, toasted

Method

  1. 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.

  2. Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.

  3. Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.

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