This combination of quinoa with tuna, avocado and broccoli makes an ideal healthy lunch and only around 250 cal per serving
1 medium carrot
1 small, Red onion
1 can, Tinned Tuna In Spring Water
1 Avocado, Hass Avocado – Small
50 g Tenderstem Broccoli
1 tsp, Olive Oil
1tsp light soy sauce
1tsp white wine vinegar
1 tsp, Salt
1 gram, chilli flakes
First prepare the quinoa, add to a small pan with 125ml of cold water. Bring up to the boil on a medium heat, stir, reduce to a low heat and cover.
The quinoa will take about 10 mins so plenty of time to prepare everything else.
Finely chop the garlic, red onion and carrot and add to a bowl. Trim the broccoli and prepare the avocado into chunks. If your not sure how it’s explained here
When the quinoa is ready drain off any residule water and mix in the bowl with the orher ingredients. This will soften the garlic, carrot and onion.
Wipe the pan and fill with enough boiling water to cover the broccoli. Cook for a few minutes on a high heat, I like a bit of bite in veg but it’s a personal preference.
Making the dressing by combining the olive oil, vinegar, soy and chilli.
Drain the broccoli and add to the bowl with the avocado. Mix through with the tuna and the dressing and your quinoa with tuna, avocado and broccoli lunch is ready.
Add coriander as an optional extra and serve.