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