Every time I cook a batch of quinoa, I always make extra so I can make a salad for the kids and I for lunch the next day. Our favourite combo is with lemon and tuna – it’s fresh, zesty and really quick and easy to throw together. Feel free to add in any raw or cooked vegetable you like, this is a very versatile recipe.
To source the most sustainable brands of tuna (in Australia), click here.
The nutrient-dense seed quinoa I’ve written about here. Tuna is a wonderful source of essential EPA and DHA (fatty acids) and the vegetables add invaluable plant-based nutrition.
Makes two large serves
2 cups cooked quinoa
185g can tuna, drained
10 (approx.) cherry tomatoes, halved
2 large handfuls leafy greens
1 handful coriander or mint, leaves picked off stems
1 large carrot, grated or julienned
Zest and juice from half a lemon
¼ cup extra virgin olive oil (or roughly double the quantity of oil to lemon juice)
1 teaspoon red wine vinegar
Sea salt and black pepper, to taste
¼ teaspoon smokey paprika
Omit the tuna and add in more vegetables and toasted nuts.
Don’t like tuna
Replace it with another cooked meat like shredded or diced chicken, lamb or beef.
Add nuts, seeds or dukkah
This is lovely topped with toasted nuts, seeds or even dukkah to add in a nice crunch.
Add feta or goat feta
This is delicious with feta mixed through too.
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