Tuna Shepherd’s Pie
VIEW RECIPE
Tex-Mex Quinoa Tuna Salad
Serves2
Prep Time15 min
Time to Table15 min
Fuel up with a wholesome and hearty salad that’s loaded with protein and fibre.
SHARE THIS RECIPE
USED IN THIS RECIPE
Ingredients
1 cup (250 mL) cooked quinoa
1/2 cup (125 mL) black beans, drained and rinsed
1/4 cup (60 mL) finely chopped red onion
2 tbsp (30 mL) olive oil
3 tbsp (45 mL) lime juice
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) pepper
1 can (170 g) CLOVER LEAF® Solid White Tuna in Water, drained
1/2 small ripe avocado, pitted and chopped
1/4 cup (60 mL) chopped cilantro leaves
USED IN THIS RECIPE
PREP INSTRUCTIONS
- In bowl, toss together quinoa, black beans, red onion, olive oil, lime juice, salt and pepper until well combined.
- Gently stir in tuna and avocado. Sprinkle with cilantro.
- Serve immediately or refrigerate, tightly covered, for up to 1 day.
Tips:
- Alternatively, layer ingredients in two 2-cup (500 mL) Mason jars for portable salads.
- Replace quinoa with cooked rice, barley or orzo pasta if desired.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 420 | |
| Fat | 23g | 31% |
| Saturated Fat | 3.5g | |
| Trans Fat | 0g | |
| Saturated + Trans | 18% | |
| Carbohydrate | 33g | |
| Fibre | 10g | 36% |
| Sugars | 2g | 2% |
| Protein | 24g | |
| Cholesterol | 30mg | |
| Sodium | 550mg | 24% |
| Calcium | 4% | |
| Iron | 17% |
