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.

Serves 2

Cook

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.