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Ingredients
Ingredients
- 1 cup quinoa , rinsed
- 2 cups water or vegetable broth
- 2 cans of tuna packed in water , drained
- ½ cup plain Greek yogurt
- 2 tsp dijon mustard
- 2 celery stalks , finely chopped
- 2 green onions , finely chopped
- ½ tsp lemon zest
- 1 tbsp lemon juice
- 2 cups red cabbage , thinly slicked
- 3 carrots , grated
- 1 cup shelled edamame beans , cooked according to package directions
- 1 pint cherry tomatoes , quartered
- 1 avocado , sliced
Dressing
- ½ tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp dijob mustard
- 1 tsp honey
- 2 tbsp extra virgin olive oil
- salt and pepper , to taste
Ingredients
Ingredients
Dressing
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Instructions
- Cook the quinoa: Combine the quinoa and water in a medium pot. Bring to a boil over medium-high heat. Reduce the heat, and simmer for 15 minutes, covered.
- Meanwhile, combine the drained tuna, greek yogurt, mustard, celery, green onions, lemon zest, and juice. Season with salt and pepper, as needed.
- Divide the quinoa, and tuna between four bowls. Top with cabbage, carrots, edamame beans, tomatoes and avocado.
- Make the dressing: In a small bowl, combine the lemon zest, juice, dijon mustard, honey, and olive oil. Season with salt and pepper.
- Drizzle the dressing over the bowls before serving.