Preparation: 15 mins
Cooking: 20 mins
1 cup white quinoa
800g broccoli, trimmed and cut into florets
400g can tuna in oil, drained and flaked
125g feta cheese, crumbled
2 tbs extra virgin olive oil
⅓ cup pepitas (pumpkin seeds)
1 small ripe avocado, peeled & diced
1 tbs lemon juice
STEP 1: Place quinoa in a sieve and rinse in cold water. Combine quinoa and
2 cups water in a medium saucepan and bring to the boil over medium-high heat. Reduce heat to low, cover and cook for 15 minutes or until quinoa is cooked and water has been absorbed. Place quinoa into a large bowl. Set aside
to cool slightly.
STEP 2: Bring a large saucepan of water to the boil over high heat. Plunge broccoli into pan and cook for 2 minutes or until vibrant. Drain and run under
cold water to cool. Set aside in a colander to dry. Finely chop broccoli.
STEP 3: Add broccoli, tuna, feta, oil and pepitas to quinoa. Gently toss to combine and serve. Place avocado in a small bowl, sprinkle with lemon juice and gently toss to combine. Serve salads topped with avocado.