For salad dressing:
- 2 tsp Olive oilextra-virgin
- 1 tsp Red wine vinegar
- ½ tsp Lemon juicefresh
- ½ tsp Dijon mustard
- Saltto taste
- Black pepperfreshly ground, to taste
For salad:
- ½ cup Quinoacooked
- ¼ cup Chickpeasunsalted canned , rinsed and drained
- ¼ cup Cucumberchopped
- 1 tbsp Feta cheesecrumbled
- 5 Cherry tomatoeshalved
- 1 (2.6-oz) Canned tunapouch solid white tuna in water
Tuna-Quinoa Toss
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:
Steps to make Tuna-Quinoa Toss
1 | Make dressing | 2 |
2 | Assemble salad | 2 |
3 | Dress salad | 1 |
4 | Serve | |
Recipe Reviews
Healthy and delicious lunch!
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