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Soy, ginger and honey tuna quinoa salad
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Soy, ginger and honey tuna quinoa salad

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Fish: Tuna
Serves: 2 50p off Infusions

PREPARATION METHOD

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.

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  • Ingredients
  • 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

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