Name: Five-minute tuna, rice and quinoa
Cook time: 5 min
Total time: 5 min
Yield: 2
Ingredients: 185 g chilli tuna in oil (or plain tuna) (see notes); 1 medium courgette, coarsely chopped; 2 garlic cloves, crushed; 250 g packet heat-and-serve brown basmati rice & quinoa; 30 g baby spinach leaves; Lemon halves or wedges to serve

Five-minute tuna, rice and quinoa

Get dinner on the table in a heartbeat thanks to this five-minute tuna, rice and quinoa dish. Not only is it simple and scrumptious, but it also has all the nutrients needed for a well-balanced meal.

Ingredients

185 g chilli tuna in oil (or plain tuna) (see notes)

1 medium courgette, coarsely chopped

2 garlic cloves, crushed

250 g packet heat-and-serve brown basmati rice & quinoa

30 g baby spinach leaves

Lemon halves or wedges to serve

Method

1.Drain oil from tuna can into a medium frying pan over medium-high heat. Remove chillies from tuna can and add to pan. Add courgette and cook, stirring occasionally, until golden. Add garlic, then cook for 30 seconds or until fragrant.

2.Add rice mix and 2 tablespoons water to pan. Cook, stirring, for 1 minute. Add tuna, breaking up into chunks with a spoon. Stir until heated through, then season to taste. Stir in spinach until just wilted.

3.Serve with lemon halves.

For a vege option, use drained, rinsed canned chickpeas instead of tuna, and add 1 tablespoon oil in Step 1.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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