Cook this: quick & healthy – tuna quinoa tabbouleh


This isn’t even cooking, it’s so easy. I made a batch of this salad for lunches this week – it took next to no time, didn’t cost a heap, easy to take to work with you or eat for dinner after a long day when you can’t be bothered making anything, it’s healthy, gluten-free, low fat, protein rich, low fodmaps… I mean, what else do you want?!

To make 4 serves, you’ll need:
– ½ cup quinoa, rinsed and cooked to packet directions (I do 1 part quinoa to 2 parts water, bring to the boil, then simmer, covered, for 15min).
– 2 large tomatoes, diced
– 1 large cucumber, diced
– 1 large red capsicum, diced
– ½ bunch parsley, chopped
– spring onion, red onion or shallot, what ever you prefer and as much or as little as you want
– tuna – I prefer Sirena tuna in oil – Italian style, and I use a 425g tin, drained.

So all you really have to do once you’ve cooked your quinoa and chopped your veggies, is to combine them all in a large bowl with a sprinkle of salt, then drain the tuna and add that in. If you’re serving it straight away, stir through some fresh lemon juice. If not, do as I do for work lunches and pack half a lemon to mix in when you’re ready to eat it.

SO EASY! Enjoy 🙂


2 thoughts on “Cook this: quick & healthy – tuna quinoa tabbouleh

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