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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)
Preparation
Step 1
Cook quinoa according to instructions on the packaging.
Step 2
Combine the dressing ingredients in a small bowl. Then combine quinoa and the remaining ingredients in a different bowl.
Step 3
Drizzle with the dressing and toss gently to coat.
Nutritional information (per serving)
Kcal
399
Fats (g)
11
Carbs (g)
41
Protein (g)
37
Fiber (g)
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