Ingredients
- Olive oil
- 1 lemon, juice
- ½ tsp turmeric powder
- ½ tsp ginger powder
- 1 tbsp acacia honey
- 1 red onion
- 2 red peppers
- 2 yellow peppers
- 12 broccolini
- Fleur de sel & freshly ground pepper
- 250 g red quinoa
- 400 g of canned tuna, drained
- 50 g crushed walnut kernels
- Fat-leaf parsley
Instructions
- For the dressing, combine the oil, lemon juice, turmeric, ginger and honey. Pour into a jar and set aside.
- Peel and slice the onion into thin rings. Deseed the peppers and cut into quarters. Wash and dry the broccolini.
- Preheat the oven to 200°C/180°C fan.
- Place the vegetables on a lined baking tray. Brush with olive oil, season with salt and pepper and roast for about 15 minutes.
- Meanwhile, cook the quinoa according to the instructions on the packet.
- Fill your lunch box with quinoa, peppers, broccolini, tuna and onion. Sprinkle with walnuts, garnish with flat-leaf parsley and serve with the dressing.
Notes
Quinoa, also known as the "sacred seed of the Incasâ€, comes in white, red and black. Each colour has its own taste, so it's up to you to find out which one you prefer!
