Tuna and Chick Pea Salad
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Quinoa Salad
Serves2
Prep Time5 min
Time to Table5 min
Using Clover Leaf’s Lemon & Pepper Flavoured Tuna, this ‘Take 5’ recipe –5 ingredients in 5 minutes, will expand your culinary repertoire with the addition of quinoa.
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USED IN THIS RECIPE
Ingredients
1 cup (250 mL) cooked quinoa
1/4 cup (50 mL) diced celery
1/4 cup (50 mL) low fat mayonnaise
1 tsp (5 mL) wasabi powder or horseradish
2 cans (85g each) Clover Leaf Flaked Light Tuna - Lemon & Pepper
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Follow package directions to cook the quinoa. Alternatively, stir the quinoa (1 part) and water (2 parts) together in a microwave-safe bowl; cover; cook in the microwave on high or until the water has been absorbed and the quinoa is tender, in about 4 minutes; uncover.
- Place the celery and mayonnaise together in another bowl. Season with wasabi or horseradish; stir to mix.
- Fold in the tuna and quinoa until evenly blended.
- Serve in radicchio leaves or over your favourite greens. Garnish with sage.
TIP: Cooked couscous or rice could be used as a substitute instead of quinoa.
Watch recipe video on YouTube –
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 160 | |
| Fat | 12 g | 18% |
| Saturated Fat | 1 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 5% | |
| Cholesterol | 25 mg | |
| Sodium | 600 mg | 25% |
| Carbohydrate | 20 g | 7% |
| Fibre | 2 g | 8% |
| Sugar | 1 g | |
| Protein | 20 g | |
| Vitamin A | ||
| Vitamin C | 4% | |
| Calcium | 2% | |
| Iron | 15% |
Claims per serving
| Low in Saturated Fat | Trans Fat Free |
| Source of Fibre | Excellent Source of Protein |
| Good Source of Iron |
