prep: 10 min
½ cup cooked quinoa or brown rice
60g cherry tomatoes, quartered
½ Lebanese cucumber, seeded, diced
1 tbs chopped fresh flat-leaf parsley
95g tin tuna in chilli oil, drained, flaked
Large handful baby rocket or spinach leaves
2 tsp lemon juice
2 tsp extra-virgin olive oil
2 tsp toasted pepitas
1 Combine quinoa, tomatoes, cucumber, parsley, tuna and salad leaves in a medium size bowl.
2 Combine lemon juice and olive oil in a small bowl. Add to salad and gently toss to combine. Season with pepper. Serve sprinkled with pepitas.
vegetarian: swap tuna with 1 cup rinsed and drained legumes (such as chickpeas or lentils).