Tuna and tomato salad with quinoa and rice

Ingredients for 2 servings:

• 1 can tuna in its own juice or oil
• 1 can of date tomatoes, 425 ml
• 2 anchovies, finely chopped
• 10 green beans, whole, fresh or frozen
• 1 ½ garlic cloves, finely chopped
• 4 olives, pitted
• 1 pinch of chili flakes
• 150 g quinoa, cooked
• 150 g brown rice, cooked
• Olive oil, cold squeezed
• Sea salt
• Pepper, freshly ground
• ice cubes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Gluten-free lunch, for the office, university, construction site…

Precook the quinoa and rice separately according to the package instructions. Ideally, you should cook a small batch for several days, which you can then vary with different fresh ingredients. If using frozen beans, thaw them. Heat a large pan, add olive oil, and fry the garlic and chili flakes for about 1 minute. Then add the anchovies and let them melt slightly. Next, add the olives; you can lightly crush them with a wooden spoon. Finally, add the canned tomatoes. If there is a lot of liquid, drain it first, reserving the liquid and adding it little by little later. Let it cook for 20 minutes. In a large salad bowl, add half ice cubes and half water. Bring a pot large enough to hold the whole beans to a boil, add a little sea salt to the boiling water, and then cook the fresh beans for about 8 minutes (cook frozen beans according to the package instructions). Then remove the beans, drain slightly, and place them in ice water for about 1 minute. Remove, drain, and set aside. This will keep them wonderfully crisp. Divide roughly equal amounts of quinoa and rice between two lunch boxes. Pour the tomato sauce on top, add a few pieces of tuna, and divide the beans between the two portions. Season with salt and pepper and drizzle with a little more olive oil, if desired.