Pesto Tuna & Pea Quinoa Salad
- 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
- 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!
LeftoversRefrigerate in an airtight container for up to four days.
Serving SizeOne serving equals approximately 1 1/2 cups.
Canned TunaOne can of tuna is equal to 165 grams (5.8 ounces).
More FlavorDrizzle with a splash of olive oil and/or cook the quinoa using broth.
Additional ToppingsCherry tomatoes, cucumber, chopped spinach, mushrooms, or zucchini.
Make it VeganUse chickpeas or lentils instead of tuna.
No QuinoaUse pasta instead.
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