Tuna, Quinoa, Rocket & Goat’s Cheese Salad
My go-to weekday working salad. Fresh, simple and delicious – I feel so good after eating it!
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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
- 1/4 cup extra virgin olive oil
- 1/2 lemon juice squeezed
- 1 teaspoon dijon mustard
- sea salt & cracked black pepper
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.)1/2 cup almonds
- 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.3 cups water, 1 cup quinoa
- For the dressing: Combine all the ingredients in a bowl. Mix and season to taste.1/4 cup extra virgin olive oil, 1/2 lemon, 1 teaspoon dijon mustard, sea salt & cracked black pepper
- 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.1 cup quinoa, 1 cup rocket leaves, 185 g canned tuna, 1 lebanese cucumber, 1 1/2 cups cherry tomatoes, 1/2 red onion, 1/2 cup parsley leaves, 1/2 avocado, 80 g goat's cheese, 1/2 cup almonds
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