Meals can be quick, delicious and super healthy with this whole-grain protein bowl. Quinoa is a good alternative to rice, gluten-free, and packed with calcium, protein, fiber and iron. It is a great way to cut down on the usual rice meal lunch/dinner and dreaded carbohydrates.
Make sure to pre-cook the quinoa the night before so it will only take a quick toss to prepare this for breakfast or lunch. This salad recipe only calls for a handful of ingredients but feel free to tweak and add your favorite toppings like cucumbers, lettuce or nuts. It will be easier to triple the recipe, portion off to individual containers, and make it good-to-go stored in your refrigerator. So make a big batch and fill up those mason jars- a great packed lunch idea for school or work.
Easy Tuna Quinoa SaladPrint Recipe
- 1/2 cup cooked quinoa
- 1 large ripe tomato, chopped
- 1/4 cup canned tuna, whole or flakes
- 2 tablespoons black olives, sliced
- 1/4 cup kesong puti, crumbled
- 1 tablespoon extra virgin olive oil
- 1 tablespoon cilantro, chopped
- Lemon juice, to taste
- Salt and pepper. to taste
Combine first 5 ingredients in a bowl, mix well with a fork.
Drizzle with olive oil and toss in mixture.
Top with chopped cilantro.
Toss in lemon juice and season with salt and pepper.
Cooking quinoa: Combine 1/2 cup quinoa and 3/4 cup water in a small pan and bring to a boil. Lower heat to simmer for 12 minutes or until water is fully absorbed.