2 Tbsp Olive oil
1 cup Quinoa
1 cup Chicken stock, heated
350 g Tuna in spring water, canned, flaked
1 cup Cherry tomatoes, halved
3 Spring onions, finely sliced
⅓ cup Cashew nuts, lightly toasted
2 Tbsp Lime juice
¼ cup Fresh coriander
2 Tbsp Extra virgin olive oil
1 clove Garlic, finely chopped
1.Heat olive oil in a saucepan and lightly toast the quinoa for 2 minutes, stirring continuously.
2.Pour over hot chicken stock combined with 1 cup of water and stir. Bring to the boil and then cover and simmer for 15 to 20 minutes until quinoa is just cooked.
3.Allow the quinoa to cool to room temperature.
4.Combine the dressing ingredients (lime juice, coriander leaves, extra-virgin olive oil, finely chopped clove garlic, salt and freshly ground black pepper) in a small jug or bowl. Chop the avocado into chunks.
5.Place quinoa in a large bowl and gently toss it with the flaked tuna, avocado, halved cherry tomatoes, finely sliced spring onions and lightly toasted cashew nuts.
6.Drizzle salad with dressing and serve.
Source : eatwell