Tuna + Quinoa Toss Salad

In Summer '22 Recipes by Ashlee ODell

Your new no-brainer lunch will keep you feeling light and energized throughout the afternoon. To completely nix the cooking, opt for packets of pre-cooked quinoa in the grain aisle. To mix it up swap quinoa for whole-grain bow ties or mini pasta shells.

To make this extra filling I use spinach or arugula as the base.

Makes 2 Servings

For the dressing:

1 tbsp. olive oil

2 tsp. red wine vinegar

1 tsp. fresh lemon juice

1 tsp. Dijon mustard

salt & pepper, to taste

For the salad:

1 cup cooked quinoa

¼ cup chickpeas, rinsed and drained

½ cucumber, chopped

1 tbsp. crumbled feta cheese

10 cherry tomatoes, halved

2 cans tuna, drained

  1. Cook quinoa according to instructions on the packaging.
  2. Combine the dressing ingredients in a small bowl. Then combine quinoa and the remaining ingredients in a different bowl.
  3. Drizzle with the dressing and toss gently to coat.