Spicy tuna quinoa salad
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Ready-to-eat pouches of grain mean you can have a healthy lunch in minutes. Mix with veg and sustainable tuna
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 298 | |
| fat | 13g | |
| saturates | 2g | |
| carbs | 28g | |
| sugars | 10g | |
| fibre | 7g | |
| protein | 17g | |
| low in | salt | 0.7g |
Ingredients
- 1 onion , sliced
- 350g pepper , sliced
- 1 tbsp olive oil
- 1 red chilli , finely chopped
- 225g pouch ready-to-eat quinoa
- 350g cherry tomato , halved
- handful black olives , chopped
- 225g jar albacore tuna in olive oil, flaked
Method
- STEP 1
Fry the onion and peppers in the oil until soft. Add the chilli and cool slightly.
- STEP 2
Mix the quinoa, onion mixture, cherry tomatoes, olives and tuna together. Divide between 4 plates, pour over a little of the oil from the tuna jar, season and serve.
Goes well with
Recipe from Good Food magazine, August 2012
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