A whole-grain tuna bowl is the perfect solution for lunch, or even dinner when it needs to be quick, tasty, filling, and healthy.
For this recipe, you can cook quinoa ahead of time. (I cook 1 cup of uncooked quinoa on Sundays, which is enough for 4 individual half-cup servings.) I can either assemble them in the morning before heading out the door, or when I’m ready to eat. Quinoa is not only gluten-free but it also offers almost double the protein, fiber, iron, and calcium compared to other gluten-free grains (Although you can substitute any other whole grain, such as brown rice, millet, or even bulgar for this recipe).
Ingredients for dressing:
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
Dash of salt
Dash of freshly ground black pepper
Ingredients for Tuna Bowl:
1/2 cup cooked quinoa
1/4 cup unsalted canned chickpeas/garbanzo beans, drained
1/4 cup chopped cucumber
2 tablespoon crumbled feta cheese
1 tomato, cut into chunks
1 (2.6-oz.) pouch solid white tuna in water – any flavor, although I like Tomato Basil
6 Kalamata Olives
How to Make Assemble the Tuna Bowl
Step 1
Combine dressing ingredients in a small bowl, stirring well with a whisk.
Step 2
Combine quinoa and remaining ingredients in a bowl. Drizzle with dressing; toss gently to coat.
You can even change the theme of these bowls, if desired. Instead of garbanzo beans, use soybeans. Instead of feta cheese, use goat cheese. Or instead of tuna, used leftover chicken. The possibilities to this simple salad are as limitless as your imagination! Give it a try!
Here’s to creating a simple, delicious, and healthy meal and RESETTING your life! Let me know what you think of this one when you give it a try! I’d love to hear.
Roberta
Organization isn’t about perfection; it’s about efficiency, reducing stress and clutter, saving time and money, and improving your overall quality of life.” – CHRISTINA SCALISE
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