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Recipe

Gluten-free tuna and quinoa tabouli

Mar 29, 2012 1:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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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.

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