Quinoa Salad with Char-Grilled Vegetables and Tuna

Ingredients

• 1 small red capsicum, quartered
• 1 medium zucchini, thinly sliced
• 1 baby eggplant, thinly sliced
• 1 small red onion, cut into wedges
• 1 cup (70 grams) quinoa, rinsed, drained
• 1 cup (160 millilitres) water
• 2 teaspoons olive oil
• 1/4 cup (60 millilitres) lemon juice
• 1 teaspoon dijon mustard
• 185 grams canned tuna in springwater, drained
• 2 tablespoons baby basil leaves