Tuna quinoa salad

Author: Sarah Swain - Food writer, stylist and recipe creator

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Serves: 4

Time to make: 25 mins

Ingredients

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250g quinoa
4 cups salad vegetables such as cucumber, snow peas, sugar snaps, green pepper and onion, diced
1 lemon, juice
2 tablespoons olive oil
2 teaspoons Moroccan seasoning
2 tablespoons chopped fresh parsley
2 x 280g cans tuna in spring water, drained
100g green olives, pitted

Instructions

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1 Place quinoa in a saucepan with 600ml water and bring to the boil. Lower heat, cover and simmer until water is absorbed (about 15 minutes). Cool slightly.

2 Steam or microwave snow peas or sugar snaps if using.

3 Mix lemon juice, oil, Moroccan seasoning and parsley. Add to quinoa.

4 Add tuna, broken in chunks, and the remaining vegetables with olives. Adjust seasoning and serve with lemon slices and parsley.

Variations

Make it gluten free: Check Moroccan seasoning is gluten free.

Nutrition Info (per serve)

Calories 514cal

Kilojoules 2150kJ

Protein 40g

Total fat 16g

–Saturated fat 3g

Carbohydrates 50g

–Sugars 7g

Dietary fibre 6g

Sodium 720mg

Calcium 120mg

Iron 9mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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