This Tuna-Quinoa Toss makes an amazing filling lunch that will carry you over until dinner time. Quinoa is one of those super grains – it is very nutritious and full of fiber, protein, vitamins and minerals. This makes it a perfect lunchtime salad addition.
I often use pre-cooked quinoa for this recipe, but if you want to cook your own, combine ½ a cup of uncooked quinoa with ¾ cup of water in a small saucepan. Bring to a boil before reducing to a simmer for 12 minutes or until all liquid is absorbed. Use a fork to fluff the cooked quinoa. As the quinoa cooks, make a dressing from oil, vinegar, lemon juice and mustard. Combine cooked quinoa with remaining ingredients in a bowl. Drizzle with dressing and toss gently to coat.
To make this version of Tuna-Quinoa Toss, you will need the following ingredients:
In a small bowl, whisk together 2 teaspoons of extra-virgin olive oil, 1 teaspoon of red wine vinegar, ½ a teaspoon of fresh lemon juice, and ½ a teaspoon of Dijon mustard. Season to taste with a dash each of salt and freshly ground black pepper.
Place ½ a cup of cooked quinoa in a large bowl and add ¼ cup of chickpeas, ¼ cup of chopped cucumber, 1 tablespoon of crumbled feta cheese, 5 cherry tomatoes, and a pouch of tuna.
Pour the dressing over the salad and toss to coat.
Serve immediately.
This Tuna-Quinoa Toss is a very nutritious salad which will keep you going until dinner! Try it out soon and come back to leave a comment with your thoughts.
I HATE it when credit is not given to the original creator. This is a Cooking Light recipe with no changes. Shame on you!
Healthy and delicious lunch!
Gluten Free Recipes
