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–+ servings

Tuna, Quinoa, Rocket & Goat’s Cheese Salad

My go-to weekday working salad. Fresh, simple and delicious – I feel so good after eating it!
Print Recipe
Servings 3
Calories 731 kcal

Ingredients
 
 

  • 1/2 cup almonds
  • 3 cups water
  • 1 cup quinoa white, rinsed
  • 1 cup rocket leaves roughly chopped
  • 185 g canned tuna drained
  • 1 lebanese cucumber chopped
  • 1 1/2 cups cherry tomatoes quartered
  • 1/2 red onion small, finely sliced
  • 1/2 cup parsley leaves finely chopped
  • 1/2 avocado large, diced
  • 80 g goat's cheese crumbled

Dressing

  • 1/4 cup extra virgin olive oil
  • 1/2 lemon juice squeezed
  • 1 teaspoon dijon mustard
  • sea salt & cracked black pepper
US Customary - Metric

Instructions
 

  • Preheat the oven to 160°C conventional (140°C fan-forced). Place the almonds on a tray and roast for 10–15 minutes. Remove and set aside until cooled. Roughly chop. (To save time, you could simply buy roasted almonds and skip this step.)
  • Place a medium saucepan over medium heat. Add the water and bring to the boil. Add the quinoa and turn the heat down to a gentle simmer. Cook for 15 minutes. Drain and run under cold water. Set aside.
  • For the dressing: Combine all the ingredients in a bowl. Mix and season to taste.
  • In a large salad bowl, place the quinoa, rocket, tuna, cucumber, cherry tomatoes, red onion, parsley, avocado, goat's cheese and almonds. Season, drizzle over the dressing and gently toss.

Nutrition

Calories: 731kcalCarbohydrates: 55gProtein: 33gFat: 45gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 26gTrans Fat: 0.003gCholesterol: 34mgSodium: 274mgPotassium: 1191mgFiber: 11gSugar: 6gVitamin A: 1685IUVitamin C: 47mgCalcium: 191mgIron: 7mg

Keywords

Lunch, Salad
Egg Free, Gluten Free, Pescetarian, Vegetarian