Jemma O'Hanlon's Foodwatch - Tuna and cannellini bean salad

Ingredients

• 400 g/13 oz can cannellini beans, drained and rinsed
• 400 g/13 oz can tuna, drained and flaked
• 1/2 cup (30 g) cooked quinoa
• 1/2 small purple onion, finely chopped
• 2-3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice or white wine vinegar
• 3 tablespoons chopped parsley
• 8 small or 4 large black Kalamata olives, cut into slivers
• 2 handfuls (100 g) baby rocket (arugula) or mixed salad leaves