Lunch Recipe

Quinoa Tuna Salad

This high-protein dish makes a great side to any main course, or even a complete meal.

INGRIDIENT

¼ cup quinoa

½ cup water

1 (15 ounce) can garbanzo beans, drained and rinsed

1 (15 ounce) can black olives, drained and sliced

1 (14.5 ounce) can whole kernel corn, drained

2 (5 ounce) cans tuna, drained

1 cup chopped fresh spinach

1 cup diced fresh tomatoes

2 tablespoons olive oil, or more if needed

2 tablespoons chopped fresh cilantro, or more to taste

DIRECTION

Step: 1

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Step: 2

Combine garbanzo beans, black olives, corn, tuna, spinach, tomatoes, olive oil, and cilantro in a large bowl; stir to coat. Stir in quinoa. Refrigerate salad to allow flavors to blend, 2 hours to overnight. Serve chilled.

NUTRITION FACT

Per Serving: 312 calories; protein 16.7g; carbohydrates 33.5g; fat 14g; cholesterol 12.6mg; sodium 980.6mg.

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