Quick & Easy

Quinoa salad with char-grilled vegetables and tuna

Take one tin of tuna, a vibrant mix of chargrilled vegetables and the power grain, quinoa, to create this simple salad.
quinoa salad with char-grilled vegetables and tuna

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1.Cook capsicum, zucchini, eggplant and onion on a heated oiled grill plate (or grill or barbecue) until tender. Slice capsicum thickly.
2.Meanwhile, in a small saucepan, place quinoa with the water; bring to the boil. Reduce heat to low; simmer, covered, 15 minutes or until tender and water is absorbed. Remove from heat; stand 10 minutes, then fluff with a fork.
3.Combine oil, juice and mustard in a screw-top jar; shake well.
4.Place quinoa, vegetables and tuna in a bowl with dressing; toss gently to combine. Serve topped with basil leaves.

Vegetables can be grilled a day ahead; store, covered, in the fridge. The salad can be served warm or cold; add some rocket or spinach leaves, if you like.


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