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Tuna Or Chicken Heirloom Tomatoes, Spinach & Quinoa
Ingredients
- 150g tinned tuna in spring water
- 1/4 cups quinoa, cooked
- 1/2 tbsp olive oil
- 100g mixed cherry tomatoes, halved
- 1 cup baby spinach
- 1 tbsp lemon juice
- Salt & pepper to taste
- 1/2 cup lightly packed fresh basil leaves torn
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Directions
- Cook quinoa until just tender as per packet.
- Drain, cool under cold running water and transfer to a large bowl.
- Stir in 1 tbsp oil. Add tomatoes, spinach and onion and toss.
- Whisk together lemon juice, pepper and remaining 1 tbsp oil and drizzle over salad.
- Add basil and toss until combined.
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