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Packed with protein, perfect for taking to work in a tupperware or for a weekend lunch in a rush!
Serves: 2 Time: 10 minutes
Ingredients
For the dressing:
1 tbsp olive oil
2 tsp red wine vinegar
1 tsp lemon juice
1 tsp Dijon mustard
Salt & pepper to taste
For the salad:
185g cooked quinoa
50g chickpeas, rinsed and drained
½ cucumber, chopped
1 tbsp feta cheese, crumbled
10 cherry tomatoes, halved
2 cans of tuna, drained
Method
Cook the quinoa per package instructions.
Mix the dressing ingredients together in a small bowl.
Then combine the rest of the ingredients in another bowl, drizzle over the dressing and toss to coat. Serve!
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Rosie ❤️
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