INGREDIENTS:

- 1/2 cup cooked quinoa

- 1 tin tuna in basil infused oil

- 1tsp mayonnaise 

- 2 cups spinach

- 5 cherry tomatoes, halved

- 1/4 avocado, chopped

- 1/2 cup roasted sweet potato

- 30g marinated goats cheese

- drizzle of EVOO

- handful of fresh basil leaves

METHOD:

1. Mix the tuna (with the oil), mayonnaise and quinoa together in a bowl

2. Top with the spinach, tomato, avocado and sweet potato and toss

3. Crumble the goats cheese over the salad, drizzle the EVOO and top with the basil leaves