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.
- 5 mins cooking
- Serves 2
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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
- 1Drain 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.
- 2Add 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.
- 3Serve with lemon halves.
Notes
For a vege option, use drained, rinsed canned chickpeas instead of tuna, and add 1 tablespoon oil in Step 1.
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