Name: Gluten-free tuna and quinoa tabouli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/2 cup quinoa; 1 cup water; 2 tomatoes, chopped; 1 cup parsley, roughly chopped; 1/2 cup mint, roughly chopped; 95 gram can flaked tuna in spring water, drained; 2 tablespoon toasted sesame seeds; 1 1/2 tablespoon olive oil; 1/2 lemon, juiced; 2 clove garlic, crushed

Gluten-free tuna and quinoa tabouli

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1/2 cup quinoa

1 cup water

2 tomatoes, chopped

1 cup parsley, roughly chopped

1/2 cup mint, roughly chopped

95 gram can flaked tuna in spring water, drained

2 tablespoon toasted sesame seeds

1 1/2 tablespoon olive oil

1/2 lemon, juiced

2 clove garlic, crushed

Method

1.Rinse quinoa well in cold water, then drain. Place in a saucepan with water, lightly salted. Bring to the boil on high.

2.Reduce heat to low and simmer, covered, 15 minutes, until tender and water is absorbed.

3.Transfer cooled quinoa to a large bowl. Stir tomatoes, parsley, mint, tuna and sesame seeds through.

4.In a jug, whisk olive oil, juice and garlic together. Pour over tabouli and toss to combine.

While quinoa looks like a grain, it is a seed. As well as being gluten-free, it is rich in protein, has a low GI and makes a tasty substitute for burghul.
Note

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