Tuna, Celery, Bell Pepper and Quinoa Bowl

Ingredients

• Quinoa1 cup (200 g)
• Celery2 stalk (80 g)
• Peas1/4 cup (50 g)
• Olive Oil2 teaspoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)
• Bell Pepper1/2 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Heat water with a pinch of salt in a pot. Once boiling, add the peas.

3. 3

   Step 3

   Cook for 6 minutes and remove once tender. Drain and set aside.

4. 4

   Step 4

   In the meantime, drain and shred the tuna in a bowl.

5. 5

   Step 5

   Chop the celery and bell pepper. Mix with the quinoa.

6. 6

   Step 6

   Season with olive oil, lemon juice and salt and pepper to taste. You can add any herb you like.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Celery, Bell Pepper and Quinoa Bowl can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.