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Spicy tuna quinoa salad

Ready-to-eat pouches of grain mean you can have a healthy lunch in minutes - mix with veg and sustainable fish

  • Prep: 10 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 298
  • Carbohydrates 28
  • Saturated Fat 2
  • Sugar 10
  • Protein 17
  • Fat 13
  • Fibre 7
  • Salt 0.7

Nutrition per serving

  • Calories 298
  • Carbohydrates 28
  • Saturated Fat 2
  • Sugar 10
  • Protein 17
  • Fat 13
  • Fibre 7
  • Salt 0.7

Ingredients

  • 1 onion, sliced
  • 350g peppers, sliced
  • 1 tbsp olive oil
  • 1 red chilli, finely chopped
  • 225g pouch ready-to-eat quinoa
  • 350g cherry tomatoes, halved
  • handful black olives, chopped
  • 225g jar albacore tuna in olive oil, flaked

Method

  1. Fry the onion and peppers in the oil until soft. Add the chilli and cool slightly.

  2. Mix the quinoa, onion mixture, cherry tomatoes, olives and tuna together. Divide between 4 plates, pour over a little of the oil from the tuna jar, season and serve.

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