Gluten-Free Tuna And Quinoa Tabouli - cooking recipe

Ingredients

2/3 cup quinoa
2 None tomatoes, chopped
1 cup loosely packed parsley, coarsely chopped
1/2 cup loosely packed mint, coarsely chopped
1 can (5 oz) tuna in spring water, drained
2 tbsp toasted sesame seeds
2 tbsp olive oil
1/2 None lemon, juiced
2 cloves garlic, crushed

Preparation

Rinse quinoa well in cold water; drain. Place in a small saucepan with 1 cup lightly salted water. Bring to a boil on high heat.
Reduce heat to low and simmer, covered, 15 mins, until tender and water is absorbed. Transfer quinoa to a large bowl; cool to room temperature.
Stir tomatoes, parsley, mint, tuna and sesame seeds into quinoa.
Whisk olive oil, lemon juice and garlic in a small bowl. Pour over tabouli and toss to combine.