Pesto Tuna & Pea Quinoa Salad
Servings: 4
Calories: 356kcal
Ingredients
- 1 cup Quinoa (uncooked)
- 1 3/4 cups Water
- 2 cans Canned Tuna (drained, broken into chunks)
- 2 cups Frozen Peas (thawed)
- 1/4 cup Pesto
Instructions
- Combine the quinoa and water together in a pot. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes, or until all water is absorbed. Remove lid and fluff with a fork.
- Add the tuna, peas and pesto. Stir gently until well combined. Divide into bowls and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to four days.Serving Size
One serving equals approximately 1 1/2 cups.Canned Tuna
One can of tuna is equal to 165 grams (5.8 ounces).More Flavor
Drizzle with a splash of olive oil and/or cook the quinoa using broth.Additional Toppings
Cherry tomatoes, cucumber, chopped spinach, mushrooms, or zucchini.Make it Vegan
Use chickpeas or lentils instead of tuna.No Quinoa
Use pasta instead.
Nutrition
Serving: 4g | Calories: 356kcal | Carbohydrates: 40g | Protein: 28g | Fat: 10g | Cholesterol: 30mg | Sodium: 361mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1976IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 5mg
