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Cucumber Dill Quinoa with Tuna

by on March 3, 2014 in Low Fat/Fat Free, Special Dietary Needs March 3, 2014 Low Fat/Fat FreeSpecial Dietary Needs
See post on Lindsay @ My Therapist Cooks’s site!
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Level: Easy

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Description

Lemony quinoa and tuna with dill. Lunch.

Ingredients

  • 1 cup Quinoa, Cooked To Package Directions And Cooled (about 3 Cups Cooked)
  • 3 Tablespoons Fresh Dill, Chopped
  • 1 whole Lemon Zested, And Cut Into Wedges
  • 2 Tablespoons Olive Oil
  • 1 whole Small Or 1/3 Large English Or Pickling Cucumber, Diced
  • 1 whole Scallion, Slided
  • Salt To Taste
  • 6 cups Fresh Salad Greens Or Spinach, Optional, For Serving
  • 5 ounces, weight Canned Tuna, Drained

Preparation

Combine the quinoa, dill, lemon zest, olive oil, cucumber, and scallions in a bowl. Add salt to your taste.

Divide the salad greens among 3 plates, if using. Top the greens with equal parts quinoa mixture, then flake the tuna over top of the salads. Serve with lemon wedges.

Note: This recipe can be vegan if the tuna is omitted.

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