748
Calories
75g
Protein
28g
Fat
50g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 15 ml (1 tbsp)
- Cherry tomato - 75 g (0.5 cup)
- Lemon juice - 30 ml (2 tbsp)
- Cucumber - 40 g
- Quinoa, cooked - 235 g
- Mint, chopped - 15 g (0.5 cup)
- Parsley, finely chopped - 30 g (1 cup)
- Canned tuna, drained - 230 g
How to make:
- Cook 60g dry weight of quinoa with 2 parts water and a little salt. Once cooked, leave it to cool
- Finely chop the parsley and mint. Chop the cherry tomatoes and chop or grate the cucumber
- Combine all ingredients, add the dressing and mix well
- Serve the quinoa salad with the tuna
