Soy, ginger and honey tuna quinoa salad
Place the cooked quinoa in a large bowl with the grated carrot, mangetout, spring onions, pomegranate seeds and quinoa sprouts. Top with the John West Infusions Tuna Soy Ginger.
In a small bowl, combine the rice wine vinegar, soy sauce, sesame oil, honey and ginger.
Pour the dressing over the salad and toss to coat. Pack into a lunchbox or enjoy immediately.
- 50g cooked quinoa
- 1 small carrot, grated
- 50g mangetout, chopped
- 2 spring onions, chopped
- 2 tbsp quinoa sprouts
- 2 tbsp pomegranate seeds
- 1 80g pot of John West Infusions Tuna Soy Ginger
- 1/2 tbsp rice wine vinegar
- 1 tbsp reduced sodium soy sauce
- 1 tbsp sesame oil
- 2 tsp honey
- pinch ground ginger