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