Ingredients

For the dressing:
1 tbsp. olive oil
2 tsp. red wine vinegar
1 tsp. fresh lemon juice
1 tsp. Dijon mustard
salt and pepper, to taste
 
For the salad:
1 cup (185g) cooked quinoa
¼ cup (50g) chickpeas, rinsed and drained
½ cucumber, chopped
1 tbsp. crumbled feta cheese
10 cherry tomatoes, halved
2 cans tuna (7oz./200g drained)

Serves: 2
Prep: 10 mins
Cook: 10 mins

Nutrition

Nutrition per serving:
399 kcal
11g Fats
41g Carbs
37g Protein

Instructions

Cook quinoa according to instructions on the packaging.
 
Combine the dressing ingredients in a small bowl. Then combine quinoa and the remaining ingredients in a different bowl.
 
Drizzle with the dressing and toss gently to coat.