Tuna Quinoa Toss
Fill up on this protein-packed, multi-dimensional mid-day meal recipe, courtesy of Cooking Light. Look for Natural Sea brand tuna at Doylestown Food Market.
2 tsp extra virgin olive oil
1 tsp red wine vinegar
½ tsp fresh lemon juice
½ tsp Dijon mustard
Dash of salt
Dash of freshly ground pepper
½ cup cooked quinoa
¼ cup unsalted canned chickpeas, rinsed and drained
¼ cup chopped cucumber
1 Tbsp crumbled feta (use walnuts for lactose-free version)
5 cherry tomatoes, halved
1 (2.6 oz.) pouch solid white tuna in water.
Combine first six ingredients in a small bowl, stirring well with a whisk. Combine quinoa and remaining ingredients in a bowl. Drizzle with dressing; toss gently to coat. Serve along with ½ cup steamed green beans.