Low FODMAP Tuna Quinoa Salad

This recipe is easy to throw together and a great option for a packed lunch and can last a few days in the fridge (just add the lettuce in fresh). It's also gluten-free, dairy-free, sugar-free and low FODMAP friendly (as per the serving sizes in The Low FODMAP Monash University Diet App).

Serving: 2

Ingredients for low FODMAP tuna quinoa salad

• 5-6oz/185g tin tuna, plain, in oil or water
• 3/4 cup white quinoa (will make 1.5 cups cooked quinoa)
• 1 cup cherry/baby tomatoes
• 1 cup cucumber
• 2 cups lettuce
• 1/2 cup black olives
• 1 tbs olive oil
• 1 tbs lemon juice
• 1 tbs fresh oregano

Directions for low FODMAP tuna quinoa salad

1. Wash the dried quinoa in a fine sieve under running water
2. Place the quinoa and 3 cups of water in a small saucepan with a lid
3. Bring to the boil, turn down to a simmer and cook until the water is absorbed
4. Turn off the heat and leave for a few minutes in the saucepan with the lid on
5. Meanwhile, slice the cherry tomatoes, cucumber, olives and lettuce
6. In a large bowl toss the tuna, quinoa and other ingredients and serve!