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Quinoa tabouli with chilli tuna

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

  • Hands-on time: 10 mins
  • Time to make: 10 mins
  • Serving: 2 people
Ratings: 4.5
Ingredients

Ingredients

  • 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 rocket and spinach leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 1 tablespoon toasted sunflower seeds
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

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