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Tex-Mex Quinoa Tuna Salad Recipe
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
| PREP TIME 15m |
TOTAL TIME 15m |
YIELD 2 servings |
|---|
Instructions
- 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.
A recipe from Clover Leaf
2021-03-17
https://www.flyers-on-line.com/data/recipes/8607/tex-mex-quinoa-tuna-salad.jpg
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