lunch

CHILLI TUNA TABBOULEH.

December 10, 2021

serves 1


prep: 10 min

 

ingredients:

½ cup cooked quinoa or brown rice

60g cherry tomatoes, quartered

½ Lebanese cucumber, seeded, diced

1 tbs chopped fresh flat-leaf parsley 

95g tin tuna in chilli oil, drained, flaked

Large handful baby rocket or spinach leaves

2 tsp lemon juice

2 tsp extra-virgin olive oil 

2 tsp toasted pepitas

 

method:

1 Combine quinoa, tomatoes, cucumber, parsley, tuna and salad leaves in a medium size bowl. 


2 Combine lemon juice and olive oil in a small bowl. Add to salad and gently toss to combine. Season with pepper. Serve sprinkled with pepitas. 


vegetarian: swap tuna with 1 cup rinsed and drained legumes (such as chickpeas or lentils). 

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