- 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
- 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.