Page title and description

Salads
Tuna, purple sprouting broccoli and quinoa salad
Ingredients
- 100g quinoa
- 200g purple sprouting broccoli
- juice of ½-1 lemon, to taste
- 3 tbsp olive or rapeseed oil
- 1 tbsp capers
- 4 tomatoes, cut into wedges
- 4 tbsp fresh parsley and dill, chopped
- 1 can tuna, drained and crumbled (about 125-130g drained weight)
- a little olive or rapeseed oil, for drizzling
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Put the quinoa in a pan of boiling water (you want about 2-3 times the volume of water to quinoa) and simmer for 15 minutes. Drain and leave to cool. -
Step 2
In another pan of boiling water, cook the purple sprouting broccoli for 3-4 minutes, until just tender but still with some bite. -
Step 3
Drain and toss in the lemon juice, oil and capers. Leave to cool slightly, then add the quinoa and the rest of the ingredients, bar the tuna. -
Step 4
Put into a serving dish, crumble over the tuna and drizzle with a little oil to serve.