350g red peppers from jar, sliced
1 tbsp olive oil
1 red chili, finely chopped
225g pouch ready-to-eat quinoa
350g tomatoes, halved
handful black olives, chopped
½ cucumber peeled and sliced
1 handful baby spinach leaves
225g jar albacore tuna in olive oil, flaked
Fry the peppers in the oil until soft. Add the chili and cool slightly. Add the spinach to wilt.
Mix the quinoa, pepper, tomatoes, olives and spinach.
Divide between 4 plates, top with tuna and pour over a little of the oil from the tuna jar, season and serve.
Recipe adapted from: Good Food