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
Preparation
- 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.
Prepared with
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% |
