Tuna Beet Quinoa Salad

The options for salads are absolutely endless and it’s seriously SUCH a fun time for me to try different combos of foods! When it comes to this salad, it's a bit different though. Many people have a weird relationship with canned tuna, but if you season it right, it can be so delicious and flavorful. I usually add canned tuna to my salads, wraps, or toasts and it always hits the spot. If you have mixed feelings about this salad, do me a favor and give it a try. So let me show you how to make it!

Yields: 1

Prep time: 15 minutes

Total time: 20 minutes

This recipe is dairy free, gluten free, and pescatarian.

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Ingredients:

1. ¼ cup of pre cooked white quinoa

2. 1 celery stick

3. ½ carrot

4. ½ cup of cooked beets

5. 1 can of tuna

6. ½ handful of walnuts

7. 2 handfuls of kale

8. Extra virgin olive oil

9. Salt

10. Black pepper, oregano, garlic powder

11. Hemp seeds

12. 1 ½ squeezed lemons

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Instructions:

1. Grab a bowl and add 2 handfuls of chopped kale.

2. Massage well with 1/2 lemon, 1/2 TBSP of olive oil, and a dash of salt.

3. Add in medium chopped beets and finely diced celery and carrot.

4. Add 1/4 cup of cooked quinoa.

5. Now, drain one can of tuna from its water and add to a separate bowl.

6. Squeeze ½ lemon, salt, black pepper, and oregano to your liking and mix well.

7. Now add the tuna to the bowl.

8. Sprinkle on hemp seeds and crushed walnuts.

9. Drizzle on a bit of olive oil, a bit of lemon, and add a sprinkle of salt, black pepper, and garlic powder for taste.

10. Mix well and enjoy!

Xoxo,

#averagearabgirl 💋

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