Tuna, Cucumber, Quinoa and Egg Salad

Ingredients

• Quinoa1/2 cup (100 g)
• Cucumber1/2 cup (60 g)
• Egg1 medium (50 g)
• Sliced Bread2 count (70 g)
• Low-Calorie Mayonnaise1 tablespoon (14 g)
• Lemon Juice1 tablespoon (15 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Boil the egg in a small pot for 8-10 minutes. Remove, let cool, peel and chop.

3. 3

   Step 3

   In the meantime, drain and shred the tuna. Mix with the cooked quinoa and lemon juice.

4. 4

   Step 4

   Chop the cucumber.

5. 5

   Step 5

   Make the salad with tuna, cucumber, quinoa and egg. Season with low calorie mayonnaise.

6. 6

   Step 6

   Serve with toasts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna, Cucumber, Quinoa and Egg Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.