If you're looking for a simple, healthy, and protein-packed lunch, this is it my friends! I'm obsessed with the Tuna and White Bean Salad recipe from Budget Bytes. It's ridiculously easy, light, and filling! I was in the mood to experiment with quinoa and I thought it would make a great addition to the recipe. Shredded carrots and broccoli slaw add some crunch for a nice texture variation, plus you work in some veggies! The lemon juice perfectly balances the richness of the beans and tuna. We all know fish + citrus is a winning combination. Throw is all together and you've got the perfect lunch!
Quinoa Tuna and White Bean Salad
Makes 3 cups
Total time: 30 minutes
5 oz solid white albacore tuna in water
15 oz Great Northern beans (but any white bean will do)
1/3 cup dry quinoa (plus 2/3 cup water for cooking)
1/4 cup shredded carrots
1/4 cup broccoli slaw
2 green onions
1 lemon
3 Tbsp extra virgin olive oil
Salt and pepper to taste
1. Thoroughly rinse and drain quinoa in a mesh strainer.
2. Bring quinoa and 2/3 cup water to a boil. Reduce heat to low, cover,
and cook until all water is absorbed, about 10-15 minutes.
3. Drain tuna.
4. Drain and rinse white beans.
5. Juice half of the lemon and discard seeds.
6. Slice the green onions.
7. When the quinoa is done cooking spread it on a plate and allow to cool
in the refrigerator for a few minutes (This is a cold salad. If you cooked the quinoa
ahead of time, skip this step!)
8. Mix tuna, beans, quinoa, carrots, broccoli slaw, green onions, lemon
juice, and olive oil together. Add salt and pepper to taste. Enjoy!
I hope you all enjoy this salad! The olive oil and lemon dressing makes it perfect for summertime - so bright and fresh. The tuna, white beans, and quinoa pack a protein punch, and you get a lovely crunch from the carrots and broccoli!
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