Quinoa tabouli with chilli tuna

Author: Chrissy Freer - B App Sc Nut, Grad Cert Human Nut

Photographer: Vanessa Levis

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This gluten and dairy-free lunchbox recipe is easily thrown together in ten minutes. It's low in calories too!

Serves: 2

Time to make: 10 mins

Hands-on time: 10 mins

Ingredients

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1 cup cooked quinoa
125g cherry tomatoes, quartered
1 Lebanese cucumber, seeded, diced
2 tablespoons chopped fresh flat-leaf parsley
185g can tuna in chilli oil, drained, flaked
60g baby rocketarugulaX and spinach leaves
1 tablespoon lemon juice
2 teaspoons olive oil
1 tablespoon toasted sunflower seeds

Instructions

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

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

Nutrition Info (per serve)

Calories 303 cal

Kilojoules 1274 kJ

Protein 22.5 g

Total fat 12.9 g

Saturated fat 2.0 g

Carbohydrates 21.5 g

Sugar 6.8 g

Dietary fibre 5.8 g

Sodium 356 mg

Calcium 103 mg

Iron 4.1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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