Quinoa was a staple in my kitchen long before it became a trendy ingredient. Ten years ago, I had a list of all the food shops in Ireland that stocked quinoa – it was not a long list! Nowadays, fortunately, quinoa can be easily found. Every week, I cook a big batch of quinoa and store it in the fridge. It’s a delicious grain with a lot of health benefits. Use quinoa as a base for salads and you’ll never run out of options. You can use tinned tuna or salmon in this salad. Either option will make a super-tasty and healthy lunch that’s ready in no time at all.
Prep time: 2 min
Cook time: 2 min (assuming you have cookes quinoa)
- 2 small bowls of cooked quinoa
- 2 tbsp sundried tomato pesto
- 2 handfuls of green beans, sliced crossways
- 2 handfuls of salad leaves
- 160g tinned tuna, drained
- a handful of basil leaves, torn
Place the cooked quinoa and pesto in a large serving bowl and stir well to combine. Add the green beans and salad leaves and mix well. Scatter over the tuna and basil and serve.