½ small red capsicum, thickly sliced
½ medium zucchini (60g) thinly slice
½ baby eggplant (30g) cut into wedges
½ small red onion, cut into wedges
30g quinoa, rinsed & drained
1 handful baby spinach leaves / rocket leaves
1 teaspoon olive oil
30ml lemon juice
½ teaspoon dijon mustard
1 small can of tuna in brine, drained
1 sprig of baby basil leaves
Cook capsicum, zucchini, eggplant & onion on a heated lightly oiled grill plate, grill or BBQ until tender. Meanwhile, place quinoa in a small saucepan with water & bring to the boil. Reduce heat & simmer, covered for 15 minutes or until tender & water fully absorbed. Remove from heat & let stand for 10 minutes, then fluff with a fork. Combine oil, juice & mustard in a screw-top jar & shake well. Place leaves, vegetables, quinoa & tuna in a bowl, pour dressing over & gently toss to combine. Serve topped with basil.
ON THE TABLE IN: 25 minutes.
NUMBER OF SERVINGS: 1
CALORIES PER SERVING: 300 approx.
Can be made a day ahead & stored covered in the fridge - great for an on-the-go lunch.