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Broccoli, quinoa & tuna lunch box salad

Preparation: 15 mins
Cooking: 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.