September 27, 2018

Quinoa, Tuna & Avocado Salad | Ashishh Gupta

Fewer things can be as healthy as a combination of Eggs, Quinoa, Tuna and Avacado – truly one of the most power packing salads you can make! With a preparation time of 15 mins only, savor this delicious salad and stay true to your diet!

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

1. 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.

2. 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.

3. 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.

4. 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.