Gluten-free tuna and quinoa tabouli

ingredients

• Gluten-free tuna and quinoa tabouli

  • 1/2 cup quinoa
  • 1 cup water
  • 2 tomatoes, chopped
  • 1 cup parsley, roughly chopped
  • 1/2 cup mint, roughly chopped
  • 95 gram can flaked tuna in spring water, drained
  • 2 tablespoon toasted sesame seeds
  • 1 1/2 tablespoon olive oil
  • 1/2 lemon, juiced
  • 2 clove garlic, crushed

method

• Gluten-free tuna and quinoa tabouli

  • 1

    Rinse quinoa well in cold water, then drain. Place in a saucepan with water, lightly salted. Bring to the boil on high.

  • 2

    Reduce heat to low and simmer, covered, 15 minutes, until tender and water is absorbed.

  • 3

    Transfer cooled quinoa to a large bowl. Stir tomatoes, parsley, mint, tuna and sesame seeds through.

  • 4

    In a jug, whisk olive oil, juice and garlic together. Pour over tabouli and toss to combine.

notes

While quinoa looks like a grain, it is a seed. As well as being gluten-free, it is rich in protein, has a low GI and makes a tasty substitute for burghul.