Prep time: 10 minutes
What you need:
- 2 cups cooked quinoa
- 2 broccoli stems*, chopped
- 1 red pepper
- 1 can tuna (packed in water), drained
- ½ cup cilantro, roughly chopped
- 2 green onions, sliced
- 1/3 cup olive oil
- ¼ cup balsamic vinegar
- 1 Tbsp. Dijon mustard
- 1 clove garlic, crushed
- 1 tsp. miso (optional)
What you do:
Combine the salad ingredients in a salad bowl. Mix well.
Whisk together the salad dressing ingredients and pour over the salad.
*Useful tips: Don’t discard your broccoli stems. Cut out the hard outer layer. The inside is crunchy and delicious. The consistency is similar to that of water chestnuts.
Always make a big batch of quinoa in advance. You can then use it in soups, salads or as a side dish with your favourite protein. Cooking it in homemade bone broth adds to its nutritional value.