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Quinola | Making Eating Right, Easy

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Quinoa Tuna Flower

Ingredients

200g Quinola, uncooked or ready cooked saved in fridge
1 can drained tuna
4 heads of chicory, washed and drained
Small chopped onion
Teaspoon each of chopped parsley, garlic, ginger if wished
Mayonnaise

PREPARATION

Mix all ingredients, season, add a dollop of mayonnaise, serve on a bed of chicory leaves arranged like flower petals. Quinola part of the salad can be topped with half a cherry tomato if wished.

We have added a fresh chive emulsion, for extra taste (liquidise chives with a drop of oil and strain out bits) and some oven roasted cherry tomatoes.

Variations: substitute the tuna for ham, chopped hard boiled eggs, chicken, cubes of cheese. Be inventive!