TUNA TABOULI
PREP
10 MINS
COOK
10 MINS
TOTAL
20 MINS
SERVINGS
FOUR
Crunchy, refreshingly protein packed and full of taste for the whole family. We often bring this to BBQ’s as our “salad” contribution or to the river for sunset picnics. Feel free to add beans (butter beans, kidney beans etc), feta, extra fresh herbs and greens (mint, coriander, rocket) to give it more substance.
INGREDIENTS
2 cups Quinoa (cooked)
1 bunch Flat Leaf Parsley
1 can of Tuna
2 Tbs Sunflower Seeds
2 Tbs Pumpkin Seeds
1 bunch Flat Leaf Parsley
1 can of Tuna
2 Tbs Sunflower Seeds
2 Tbs Pumpkin Seeds
DRESSING
1/8 cup Extra Virgin Olive Oil
Juice of 1 Lemon
Pinch Himalayan Salt/Celtic Salt & Pepper.
Juice of 1 Lemon
Pinch Himalayan Salt/Celtic Salt & Pepper.
METHOD
Combine Quinoa, Tuna, chopped Parsley and Seeds into a bowl and mix.
Whisk lemon juice, Olive Oil, Salt and Pepper together in a cup and pour over tabouli to serve.
Enjoy!
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