Variety is the spice of life – and love. Quinoa – the darling of high protein grains adds a healthy crunch to the tang of mustard, the coolness of fresh mint and the intensity of Genova tuna.
| Total: | 30 min |
| Cook: | 30 min |
| Yield: | 4 Servings |
Ingredients
- 1 cup red quinoa
- 2 cups plus ¼ cup water
- 1 (5 ounce) can Genova Tuna in Olive Oil
- 2 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 cup yellow onion, sliced
- 4 stalks celery, sliced
- 1 orange or yellow bell pepper, diced
- Sea salt and freshly ground black pepper to taste
- ¼ cup fresh flat leaf parsley, chopped
- ¼ cup fresh mint, chopped
Instructions
- Place quinoa and 2 cups of water in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Uncover and remove from heat. Drain tuna and place oil in a large bowl. Add lemon juice, ¼ cup water and mustard, whisking to combine. Add quinoa to oil mixture, tossing to combine. Stir in onion, celery and bell pepper. Season with salt and pepper. Stir in parsley and mint before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 270 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 6 mg |
| Sodium | 820 mg |