Broccoli, quinoa & tuna lunch box salad

Prep 15 mins | Cook 20 mins | Serves 4-6

1 cup white quinoa
800g broccoli, trimmed and cut into florets
400g can tuna in oil, drained and flaked
125g feta cheese, crumbled
2 tbs extra virgin olive oil
⅓ cup pepitas (pumpkin seeds)
1 small ripe avocado, peeled & diced
1 tbs lemon juice

Step 1 Place quinoa in a sieve and rinse in cold water. Combine quinoa and 2 cups water in a medium saucepan and bring to the boil over medium-high heat. Reduce heat to low, cover and cook for 15 minutes or until quinoa is cooked and water has been absorbed. Place quinoa into a large bowl. Set aside to cool slightly.

Step 2 Bring a large saucepan of water to the boil over high heat. Plunge broccoli into pan and cook for 2 minutes or until vibrant. Drain and run under cold water to cool. Set aside in a colander to dry. Finely chop broccoli.

Step 3 Add broccoli, tuna, feta, oil and pepitas to quinoa. Gently toss to combine and serve. Place avocado in a small bowl, sprinkle with lemon juice and gently toss to combine. Serve salads topped with avocado.

Good for you ... Broccoli

Top of the class for its content of many nutrients, including iron (contributes to red blood cells), potassium (helps balance the sodium from salt) and vitamins, including vitamin C (necessary for normal blood vessel structure and function and contributes to collagen formation in teeth and gums.