Description
This tuna quinoa bowl offers a protein-rich meal with fresh vegetables and a simple dressing. It is easy to prepare and perfect for a healthy lunch or light dinner.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 (5 ounce) can tuna in water, drained
- 1/2 cup chopped cucumber
- 1/2 cup chopped cherry tomatoes
- 1/4 cup shredded carrots
- 2 tablespoons chopped red onion
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- In a medium bowl, combine the cooked quinoa, drained tuna, chopped cucumber, chopped cherry tomatoes, shredded carrots, chopped red onion, and chopped fresh parsley.
- In a small separate bowl, whisk together the olive oil, lemon juice, salt, and black pepper.
- Pour the dressing over the tuna and quinoa mixture.
- Gently toss to combine all ingredients evenly.
- Serve immediately or chill for later.
Notes
- You can customize this bowl with your favorite vegetables like bell peppers, corn, or avocado.
- For added flavor, consider adding a pinch of dried herbs like oregano or dill to the dressing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Dish
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 40mg