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Ingredients
For the dressing:
- 1 tbsp. olive oil
- 2 tsp. red wine vinegar
- 1 tsp. fresh lemon juice
- 1 tsp. Dijon mustard
- salt & pepper, to taste
For the salad:
- 1 cup (185g) cooked quinoa
- ¼ cup (50g) chickpeas, rinsed and drained
- ½ cucumber, chopped
- 1 tbsp. crumbled feta cheese
- 10 cherry tomatoes, halved
- 2 cans tuna (7oz./200g drained)
Prep Time:
Minutes
Directions
Cook Time:
Minutes
Cook quinoa according to instructions on the packaging.
Combine the dressing ingredients in a small bowl. Then combine quinoa and the remaining ingredients in a different bowl.
Drizzle with the dressing and toss gently to coat.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
