350g peppers, sliced

150g green beans cooked and sliced

1 tbsp olive oil

1 red chili, finely chopped

225g pouch ready-to-eat quinoa

350g tomatoes, sliced

handful black olives, chopped

225g jar albacore tuna in olive oil, flaked


Fry the peppers in the oil until soft. Add the chili and cool slightly.

Mix the quinoa, peppers, green beans, olives and tuna together.

Slices the tomatoes and lay divide between 4 plates. Top with the quinoa mixture and pour over a little of the oil from the tuna jar, season and serve.

Recipe adapted from: Good Food

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