300g fusilli dried pasta
200g green beans (uncooked), cut into 3cm. lengths
½ red onion, diced
400g tuna chunks (in spring water)
400g chick peas, rinsed, drained
400g 4 bean mix, rinsed, drained
1/3 cup red quinoa, cooked
4 tbs. balsamic vinegar
4 tbs. extra virgin olive oil
1. Cook pasta according to packet directions. Drain and place in a large bowl.
2. Add all the ingredients and toss to combine. Season with sea salt to taste.
· To cook quinoa: Rinse and drain. Soak 1 cup of quinoa in 1 ¼ cups of water for 15 minutes, bring to the boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let it stand for 10 minutes. Fluff with a fork and let it cool.