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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