Tex-Mex Quinoa Tuna Salad

Fuel up with a wholesome and hearty salad that’s loaded with protein and fibre.

Serves 2

Prep time

15 min

Time to Table

15 min

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

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.