Grilled aubergine with creamy dressing
A delicious grilled aubergine dish, finished with a creamy dressing, ready in 5 minutes
Tuna, avocado & quinoa salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g quinoa
- 3 tbsp extra virgin olive oil
- juice 1 lemon
- ½ tbsp white wine vinegar
- 120g can tunadrained
- 1 avocadostoned, peeled and cut into chunks
- 200g cherry tomatoeson the vine, halved
- 50g fetacrumbled
- 50g baby spinach
- 2 tbsp mixed seedstoasted
Nutrition: per serving
- kcal663
- fat44g
- saturates10g
- carbs34g
- sugars7g
- fibre8g
- protein28g
- salt1.1g
Method
step 1
Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
step 2
Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
step 3
Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.
