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Quinoa pitta

Prep time: 20 mins
Serves: 4


  • 1, 250g Merchant Gourmet Ready to Eat Red and White Quinoa
  • 1, 185g tin of tuna in spring water
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 12 black olives (Optional)
  • 2 very ripe tomatoes
  • Half a cucumber
  • 4 heaped tbsp basil, mint or parsley
  • 4 pitta bread


  1. Heat the quinoa according to the instructions on the pouch. Open the pouch then tip the quinoa into a large bowl.
  2. Stir in the lemon juice and olive oil. Season lightly with salt and pepper and then leave the quinoa to sit while you prepare the other ingredients.
  3. Remove the little black cores from the tomatoes and then chop them into 1cm chunks.
  4. Cut the cucumber in half lengthways. Use a teaspoon to scoop out and discard the seeds, chop the flesh into 1cm chunks.
  5. Cut the olives in half. Slice the basil. Add both to the quinoa.
  6. Stir the tuna and its juice into the quinoa followed by the rest of the ingredients. Season to taste.
  7. Warm the pitta bread and serve the salad in or alongside it. You could also serve this without the pita as a lovely salad or wrap it up in tortillas to take to work.