quinoa and good fish tuna carry-to-work salad

125g tin Good Fish Tuna in Extra Virgin Olive Oil or Tuna in Brine fillets, drained

100g Olive Green Organics Andean Grains mix or Royal Red Quinoa

1/2 red capsicum, sliced

1/2 cup mung beans

1/2 cup green beans, lightly boiled, drained, cooled

70g tinned chickpeas, drained

80g fetta

1/3 cup red cabbage, shredded

1/4 cup toasted almonds

1/2 cup coriander, chopped

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

Sea salt

Pepper

Prepare quinoa according to packet instructions. Set aside to cool. Prepare remaining ingredients before layering them in the order of your preference into a sealable jar. In a separate jar combine olive oil and vinegar and stir until combined. Season with salt and pepper to taste. Seal and refrigerate both jars until you are ready to serve.

Serves: 1-2

Preparation time: 12 minutes