Ingredients:

  • 1 cup quinoa (170g)
  • 2 cups water or vegetable broth (480ml)
  • Pinch of salt
  • 2 cans (5 oz each / 140g each) tuna in water, drained
  • 1 cup cherry tomatoes, halved (150g)
  • 1 cup cucumber, diced (150g)
  • 1/2 cup red onion, finely chopped (75g)
  • 1/2 cup bell pepper, diced (75g)
  • 1/4 cup frozen peas, thawed (40g)
  • 3 tablespoons olive oil (45ml)
  • 2 tablespoons lemon juice (30ml)
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Fresh herbs (such as parsley or dill), for garnish (optional)

Instructions:

  1. Rinse the quinoa under cold water to remove bitterness.
  2. Combine quinoa, water/broth, and a pinch of salt in a saucepan. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes or until all liquid is absorbed.
  3. In a large bowl, combine drained tuna, cherry tomatoes, cucumber, red onion, bell pepper, and peas.
  4. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper.
  5. Once quinoa is cooked, fluff with a fork and let cool slightly. Add quinoa to the tuna mixture and pour over the dressing. Toss gently to combine.
  6. Divide the quinoa bowl among serving plates and garnish with fresh herbs if desired. Enjoy!