With all of our kitchen stuff packed away in bins and boxes, this week isn't a great week for cooking. I'm trying to whip easy things together with what's left in our fridge, before moving this weekend. No sense in buying new groceries now - best to simply stock with fresh food once we are in our new place. So, I must admit, I have not yet MADE this recipe, but I still really wanted to share it with you since I now know, happily, that there are so many quinoa fans out there! David Kirsh came up with this recipe.

So here you go, a fresh and wholesome recipe for lunches or dinners high in fibre and lean / clean protein.

Ingredients:

1/2 cup cooked quinoa 1 6 oz can tuna, drained and rinsed 1/4 cup cherry tomatoes 1/4 cup chopped fine italian parsley 1/8 cup chopped walnuts 1 tbsp lemon juice 1/2 tbsp extra virgin olive oil 1/4 tsp kosher / sea salt pinch of coarsely ground black pepper

Directions:

In a large bowl, combine all ingredients, and mix gently to combine.

Makes 2 servings. Per serving: 281 calories, 26g protein, 18g carbohydrates, 12g fat, 2g fibre.

*photo found at shape.com

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