Quinoa Tabbouleh with Sardines

Cook the quinoa according to the instructions on the package. Set aside and let it cool.

Place the parsley, mint, spring onion, green chili pepper, and diced tomatoes in a large bowl and mix in the quinoa. Add the lemon zest and juice, season with salt and pepper, and make the tabbouleh extra creamy with a generous splash of olive oil.

Top the tabbouleh with the sardine fillets and tomato quarters, and serve immediately.