Keeping healthy during the week isn’t grain surgery! Try this spicy tuna quinoa salad with homemade Cape Seed croutons.

Ingredients

2 slices Bakers Delight Cape Seed Loaf
1 tbsp olive oil
1 red chilli, finely chopped
1/2 cup cooked quinoa
350g medley of cherry tomato halved
Handful black olives, chopped
250g chunky tuna in oil
1 Lebanese cucumber
1 handful parsley
1 handful basil

Method

STEP 1

Place quinoa into a saucepan and cover with water

STEP 2

Cook on a low heat with the lid on until soft

STEP 3

Chop all fresh ingredients and place in a bowl

STEP 4

Drain tuna and add to salad bowl

STEP 5

Toast bread under the toaster until golden and cut into bite sized croutons

STEP 6

Add to the salad, along with the cooked quinoa and gently mix all ingredients together. Drizzle with olive oil and season to taste