Tuna quinoa salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 4

Time to make: 25 mins

Ingredients

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250g quinoa
4 cups salad vegetables such as cucumber, snow peas, sugar snaps, green pepper and onion, diced
1 lemon, juice
2 tablespoons olive oil
2 teaspoons Moroccan seasoning
2 tablespoons chopped fresh parsley
2 x 280g cans tuna in spring water, drained
100g green olives, pitted

Instructions

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1 Place quinoa in a saucepan with 600ml water and bring to the boil. Lower heat, cover and simmer until water is absorbed (about 15 minutes). Cool slightly.

2 Steam or microwave snow peas or sugar snaps if using.

3 Mix lemon juice, oil, Moroccan seasoning and parsley. Add to quinoa.

4 Add tuna, broken in chunks, and the remaining vegetables with olives. Adjust seasoning and serve with lemon slices and parsley.

Variations

Make it gluten free: Check Moroccan seasoning is gluten free.

Nutrition Info (per serve)

Calories 514 cal

Kilojoules 2150 kJ

Protein 40 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 50 g

Sugar 7 g

Dietary fibre 6 g

Sodium 720 mg

Calcium 120 mg

Iron 9 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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