Quinoa And Tuna Carry-To-Work Salad
Ingredients
125g tin Good Fish Tuna in Extra Virgin Olive Oil or Tuna in Brine fillets, drained
100g quinoa
1/2 red capsicum, sliced
1/2 cup mung beans
1/2 cup green beans, lightly boiled, drained, cooled
70g tinned chickpeas, drained
80g fetta
1/3 cup red cabbage, shredded
1/4 cup toasted almonds
1/2 cup coriander, chopped
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
Sea salt
Pepper
100g quinoa
1/2 red capsicum, sliced
1/2 cup mung beans
1/2 cup green beans, lightly boiled, drained, cooled
70g tinned chickpeas, drained
80g fetta
1/3 cup red cabbage, shredded
1/4 cup toasted almonds
1/2 cup coriander, chopped
1/4 cup extra virgin olive oil
1 tablespoon balsamic vinegar
Sea salt
Pepper
Instructions
- Prepare cooked quinoa. Set aside to cool.
- Prepare remaining ingredients before layering them in the order of your preference into a sealable jar.
- In a separate jar combine olive oil and vinegar and stir until combined.
- Season with salt and pepper to taste. Seal and refrigerate both jars until you are ready to serve.
