TUNA, QUINOA, ROCKET & GOATS CHEESE SALAD

My GO-TO weekday working salad.

Fresh, simple, delicious and I feel so good after eating it!!

See below some tips on how to make this salad faster when you’re short on time

Serves 3

Ingredients:

• 1 cup white quinoa, rinsed

• 185g canned tuna, drained

• 1 cup rocket, roughly chopped

• 1 lebanese cucumber, chopped

• 1.5 cups cherry tomatoes, quartered

• 1/2 small red onion, finely sliced

• 1/2 cup parsley, finely chopped

• 80g goats cheese, crumbled

• 1/2 cup almonds, toasted & chopped

• 1/2 large avocado, diced

  Dressing:

• 1/4 cup extra virgin olive oil

• 1/2 lemon, juice squeezed

• 1 teaspoon Dijon mustard

• Sea salt & black pepper

Method:

1. Preheat oven to 160 degrees. Roast almonds for approx. 10-15 mins. Remove and set aside until cooled. Roughly chop.

2. Place a medium saucepan onto medium heat. Add 3 cups water and bring to the boil. Add the quinoa and turn the heat down to a gentle simmer. Cook for 15 mins. Turn off heat, drain the quinoa and run through some cold water. Set aside.

3. To make dressing: Combine all ingredients. Mix and season to taste.

4. In a large salad bowl, add rocket, quinoa, canned tuna, cucumber, cherry tomatoes, red onion, parsley, avocado, goats cheese, almonds and salt & pepper. Drizzle over the dressing and gently toss.

TIP 1: I always throw on a whole packet of nuts to toast and then store them in a container/jar in the pantry. It makes is so easy for topping salads, stir fry’s etc.

TIP 2: Make a larger salad dressing and store in a jar with a lid. Keep it stored in the fridge, it will last for us to 4 weeks!!!!

TIP 3: Cook the quinoa at the start of the week, so it’s easy to throw in on the day you need it. The quinoa will last 3 days in the fridge of stored properly in an airtight container.