Tuna and Green Quinoa Salad

Tuna and Green Quinoa Salad

An array of good carbs, fat and protein makes this dish one of our “super” healthy recipes. Tuna lentils and quinoa make up this filling, and with a tasty dressing, this lunch will see you through to dinner with no problem.

How To Make Tuna & Green Quinoa Salad Recipe

Serves: 10

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ5951,914
Energy kcal142457
Fat2.5g8.1g
  - of which saturates0.5g1.8g
  - monosaturates1.1g3.4g
  - polyunsaturates0.9g2.9g
Carbohydrates18.6g59.7g
  - of which sugars2.7g8.7g
Fibre2.3g7.3g
Protein10.5g33.6g
Salt0.1g0.2g

Allergens

Fish
Mustard
Sulphites / Sulphur Dioxide

Ingredients

  • 808.58g Green Lentils
  • 808.58g Quinoa
  • 732.04g MangeTout
  • 600g Tuna Steak
  • 176.42g Spring Onions (weight)
  • 30g Fresh Basil
  • 19.6ml Olive Oil
  • 19.6ml Lemon Juice
  • 19.6g Dijon Mustard
  • 0.98ea Cucumber

Cooking Instructions

1. 2. Soak the sun dried tomatoes in the water 3. Cook the quinoa according to package instructions 4. Cube the avocados and cover with lemon juice to keep the colour 5. Chop the mint and the parsley, slice the mangetout 6. Mix all the salad ingredients together 7. Roast the chiken in a little water in the oven for around 30-40 minutes at 150 C. Then chill, and when chilled cube it.