Name: Quinoa salad with char-grilled vegetables and tuna
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 small red capsicum, quartered; 1 medium zucchini, thinly sliced; 1 baby eggplant, thinly sliced; 1 small red onion, cut into wedges; 1 cup (70 grams) quinoa, rinsed, drained; 1 cup (160 millilitres) water; 2 teaspoon olive oil; 1/4 cup (60 millilitres) lemon juice; 1 teaspoon dijon mustard; 185 gram canned tuna in springwater, drained; 2 tablespoon baby basil leaves

Ingredients

1 small red capsicum, quartered

1 medium zucchini, thinly sliced

1 baby eggplant, thinly sliced

1 small red onion, cut into wedges

1 cup (70 grams) quinoa, rinsed, drained

1 cup (160 millilitres) water

2 teaspoon olive oil

1/4 cup (60 millilitres) lemon juice

1 teaspoon dijon mustard

185 gram canned tuna in springwater, drained

2 tablespoon baby basil leaves

Method

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.
Note

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Ingredients

Method

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