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
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1Rinse quinoa well in cold water, then drain. Place in a saucepan with water, lightly salted. Bring to the boil on high.
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2Reduce heat to low and simmer, covered, 15 minutes, until tender and water is absorbed.
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3Transfer cooled quinoa to a large bowl. Stir tomatoes, parsley, mint, tuna and sesame seeds through.
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4In 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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