SMOKED TUNA, BROCCOLINI & QUINOA SALAD

SERVES 4 PREP + COOK 40 MINS

✦ ½ cup red quinoa, rinsed

✦ 1 litre (4 cups) water

✦ 1 eschalot, thinly sliced

✦ 1 small red capsicum

✦ 1 small yellow capsicum

✦ 350g broccolini

✦ 2 x 125g cans smoked tuna in olive oil, drained

✦ ½ cup walnuts, roasted

✦ ¹⁄ 3 cup fresh flat-leaf parsley

DRESSING

✦ ¹⁄ cup olive oil (see tip) 3

✦ ¼ cup lemon juice

✦ 1 clove garlic, crushed

1 Place quinoa and water in a medium saucepan and bring to boil. Reduce heat to low. Cook, covered, 12 mins until tender. Drain.

2 DRESSING Place all the ingredients in a screw-top jar and shake well.

3 Place quinoa in a medium bowl with eschalot and half the dressing. Toss to combine.

4 Quarter capsicums. Discard seeds and membranes. Cut each piece of capsicum in half lengthways. Spray capsicum and broccolini with oil. Cook capsicum on a heated oiled grill plate (or grill or barbecue) over medium-high heat 5 mins each side until cooked through.

5 Serve quinoa mixture topped with capsicum, broccolini, tuna, walnuts and parsley. Drizzle with remaining dressing.