By Kevin Dundon
In a saucepan, bring the vegetable stock to boil. Add the quinoa and simmer for 15 minutes or as per pack instructions. Remove from the heat and leave to cool. In the meantime, prepare the red cabbage slaw.
In a bowl, combine the red cabbage, with 1 onion, and 2 grated carrots. Sprinkle with 2 tablespoons of mixed seeds and season. Drizzle over olive oil and cider vinegar and toss to combine. Keep aside.
Once the quinoa has cooled, fluff it with a fork to separate the grains, add the spring onions and sundried tomatoes and stir through some lemon juice and zest. In another bowl, combine the rocket leaves with the rest of the mixed seeds without dressing.
Prepare the bowls by spooning the quinoa mixture on one side of the serving bowls. Add the red cabbage slaw on the other side, then add the rocket salad mixture and the salmon or tuna sensation. Serve with some slices of bread.