Dukka tuna and quinoa salad bowl
1 serve
10 m prep
3 m cook
Ingredients
1 tablespoon olive oil
1 tablespoon lemon juice, plus lemon wedge to serve
2 teaspoons lemon and herb dukkah
¼ cup frozen shelled edamame beans
¾ cup cooked tri-colour quinoa
75g cherry tomatoes, halved or quartered
95g can tuna chunks in springwater, drained
1 small Lebanese cucumber, peeled into ribbons
½ medium beetroot, peeled, grated
25g reduced fat feta cheese, crumbled
Method
To make dressing, whisk oil, lemon juice and 1 teaspoon dukkah in a small bowl. Season with pepper.
Prepare edamame beans following packet instructions. Rinse under cold water and drain well.
Arrange quinoa, edamame, tomatoes, tuna, cucumber and beetroot in a wide shallow bowl.
Scatter over feta. Drizzle with dressing and sprinkle with remaining dukkah. Serve with lemon wedge.
Tips
- Check labels on tuna and dukkah and choose the brands lowest in sodium.
- Replace fresh beetroot with 65g beetroot slaw, if preferred.
- Use a vegetable peeler to peel cucumber lengthways into long, thin ribbons.
- To reduce prep time, cook quinoa in advance and keep in a container in the fridge for up to 3 days or freeze for up to 1 month.
- Recipe can be prepared the night before. Assemble salad in a container and keep refrigerated until ready to serve.
Last updated21 December 2023