1 tsp olive oil
1 onion chopped
1 red pepper chopped
½ cup of frozen peas
1 tin of any pulses drained e.g. chickpeas
One tin of tuna drained
1 green chilli chopped
1 handful of fresh coriander chopped
1 mango chopped
1 tsp of apple cider vinegar
Rinse the quinoa in a pan, cover with some water, boil for 10 minutes, simmer for 10 minutes, drain and set aside.
In a frying pan heat the oil on a medium heat, add the onions and sauté until browned, then add the pepper, peas, pulses, tuna and green chilli and mix well. Turn of the heat and add the quinoa, mango, coriander and vinegar, season with salt and pepper and mix.
Serve quinoa salad with some natural yoghurt.
Recipe by Stephen Taylor
Cook and Eat client