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Tuna Quinoa Salad With Soy, Ginger And Honey

Name: Tuna Quinoa Salad With Soy, Ginger And Honey
Cook time: PTM
Total time: PTM
Yield: 2
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

2 people Serves 2

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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Made with
Infusions Tuna Soy & Ginger

Soy and ginger-infused tuna with extra virgin olive oil. Delicious served with stir fried veggies for a nourishing yet convenient mid-week meal. The no-drain pot and easy-open lid also means less washing up.

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Step 1

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.

Step 2

In a small bowl, combine the rice wine vinegar, soy sauce, sesame oil, honey and ginger.

Step 3

Pour the dressing over the salad and toss to coat. Pack into a lunchbox or enjoy immediately.

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