High-Protein Mediterranean Dinner Bowl 60

Ingredients

• 1 cup quinoa
• 1 cup water
• 2 cans canned tuna in water
• 1 cup canned chickpeas, drained and rinsed
• 0.5 cup red onion, finely chopped
• 1 celery stalk, finely chopped
• 3 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 tablespoons fresh dill, chopped
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic powder
• 0.75 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon crushed red pepper flakes
• 4 lemon wedges (optional)

Instructions

1. 1.Rinse quinoa under cold water until water runs clear. In a medium pot, combine quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
2. 2.Drain and rinse canned tuna and chickpeas.
3. 3.In a large bowl, combine cooked quinoa, tuna, chickpeas, and finely chopped red onion and celery.
4. 4.In a separate small bowl, whisk together olive oil, lemon juice, chopped fresh dill, Dijon mustard, garlic powder, salt, black pepper, and a pinch of crushed red pepper flakes.
5. 5.Pour dressing over the salad and toss well to coat all ingredients evenly.
6. 6.Serve chilled or at room temperature, garnished with additional dill and lemon wedges if desired.