Quick and easy Saturday lunch

Quinoa, tuna and olive lunch bowl


  • 1 cup frozen precooked quinoa *

  • 1/2 cup frozen baby peas

  • 1 small can of tuna in oil

  • 1/2 dozen pitted Kalamata olives cut in half


  • Remove quinoa from the freezer and add the frozen peas.

  • Microwave until cooked and add a small can of tuna.

  • Add the oils and garnish with salt, pepper and a drizzle of extra-virgin olive oil.

*Precook a cup of quinoa during the week and freeze in small containers for use when life is busy.