Name: Smoked tuna and quinoa salad with broccolini
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: ½ cup (100g) red quinoa, rinsed; 1 litre (4 cups) water; 1 red shallot (25g), sliced thinly; 1 small red capsicum (150g); 1 small yellow capsicum (150g); olive oil cooking spray; 350 grams broccolini; 2 x 125g (4-ounce) cans smoked tuna in olive oil, drained; ½ cup (50g) walnuts, roasted; ¹⁄³ cup fresh flat-leaf parsley leaves; Dressing; ¹⁄³ cup (80ml) olive oil; ¼ cup (60ml) lemon juice; 1 clove garlic, crushed

You’ll love this fresh quinoa salad packed full of vegetables and smoked tuna for a fresh and tasty lunch idea.

Ingredients

½ cup (100g) red quinoa, rinsed

1 litre (4 cups) water

1 red shallot (25g), sliced thinly

1 small red capsicum (150g)

1 small yellow capsicum (150g)

olive oil cooking spray

350 grams broccolini

2 x 125g (4-ounce) cans smoked tuna in olive oil, drained

½ cup (50g) walnuts, roasted

¹⁄³ cup fresh flat-leaf parsley leaves

Dressing

¹⁄³ cup (80ml) olive oil

¼ cup (60ml) lemon juice

1 clove garlic, crushed

Method

1.Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until tender. Drain.

2.Meanwhile, make dressing. Place ingredients in a screw-top jar; shake well.

3.Place quinoa in a medium bowl with shallot and half the dressing; toss to combine.

4.Quarter capsicums; discard seeds and membranes. Cut each piece of capsicum in half lengthways. Spray capsicum and broccolini with oil; cook, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 5 minutes each side or until cooked through.

5.Serve quinoa mixture topped with capsicum, broccolini, tuna, walnuts and parsley; drizzle with remaining dressing.

Women's Weekly Food