Recipe

Tuna and quinoa tabouli

While quinoa looks like a grain, it is, in fact, a seed. As well as being gluten-free, it is rich in protein and has a low GI. Quinoa is a tasty substitute for bulgur, the usual ingredient in this Middle Eastern dish.

Jun 30, 2009 2:00pm
  • 10 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Tuna and quinoa tabouli
  • 1/2 cup quinoa
  • 1 cup water
  • 2 tomatoes, chopped
  • 1 cup roughly chopped parsley
  • 1/2 cup roughly chopped mint
  • 95 gram can tuna, drained, flaked
  • 2 tablespoon sesame seeds, toasted
  • 1 1/2 tablespoon olive oil
  • juice of 1/2 lemon
  • 2 garlic cloves, crushed

Method

Tuna and quinoa tabouli
  • 1
    Rinse quinoa well in cold water, then drain. Place in a saucepan with water.
  • 2
    Bring to the boil over a high heat. Reduce heat to low and simmer, covered, for 15 minutes or until tender. Transfer to a bowl and set aside to cool.
  • 3
    Stir tomato, parsley, mint, tuna and sesame seeds through quinoa.
  • 4
    in a jug, whisk together olive oil, lemon juice and garlic. Pour over tabouli and toss to combine.

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