Rice & Quinoa Fusilli

Ingrendients

• 250gr vita plus⁺ Royal Quinoa Fusilli
  
• 2 tomatoes

• 700gr spinach
• 1 onion
  
• 1 can of tuna in brine 
• 1/2 bunch of parsley, chopped
• 2 tbsp olive oil
• salt and pepper

Roast the sliced onion in a pan with oil. In the meantime, cut the tomatoes into cubes and add to the steamed onion. Clean and add the spinach. After cooking, add the chopped tuna and season with the chopped parsley, salt and pepper. Cook the fusilli ‘al dente’ (according to the instructions on the packaging), strain, then add the sauce.