Marinated Tuna, Tenderstem & Quinoa Bowl

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle

Add the quinoa to a pot with a matching lid with 250ml [500ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to low and cook, covered, for 18-20 min or until all the water has absorbed and the quinoa is tender

Once cooked, remove from the heat and leave to steam-dry

Meanwhile, add the eggs to a pot of boiled water with a pinch of salt (salt prevents the eggs from cracking) and bring to the boil over a high heat

Once boiling, cook for exactly 8 min for perfect, mid-boiled eggs, then fill a bowl of very cold water and add the cooked eggs to the bowl

Set aside to cool

Whilst the eggs are boiling, add the cherry tomatoes and Tenderstem broccoli to baking tray with a drizzle of olive oil and pinch of salt and pepper

Put the tray in the oven for 7-8 min or until the Tenderstem is lightly charred and the tomatoes have blistered slightly

Whilst the vegetables are in the oven, drain the tuna

Combine the drained tuna and oregano with 2 tbsp [4 tbsp] olive oil and a generous grind of black pepper

Give everything a good mix up and set aside – this is your marinated tuna

Meanwhile, peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'

Combine the cider vinegar and Dijon mustard with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your Dijon dressing

Peel the cooled eggs and cut them into halves

Add a pinch of salt and pepper to the quinoa and mix everything together