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Tuna, Quinoa & Rice Salad
Ingredients
  • 1 cup rice and quinoa blend
  • 4 hard-boiled eggs
  • 2 cups frozen broad beans, soaked in hot water
  • 200g Solanato tomatoes, quartered
  • 1 green capsicum, deseeded, thinly sliced
  • 1 small red onion, thinly sliced
  • ⅓ cup chopped curly leaf parsley
  • ¼ cup sliced black olives
  • 2 tbs lemon juice
  • 2 tbs extra-virgin olive oil
  • 1 garlic clove, crushed
  • salt for seasoning
  • pepper for seasoning
  • 150g baby spinach salad bag
  • 425g can tuna in springwater, drained
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