Tuna Stew with Quinoa and Fresh Salad

Ingredients

• Red Bell Pepper3/4 count (90 g)
• Onion1/4 count (38 g)
• Quinoa3/4 cup (150 g)
• Spinach1.5 leaf (15 g)
• Lettuce1/2 cup (18 g)
• Lemon Juice1 tablespoon (15 g)
• Oil1 tablespoon (10 ml)
• Parsley1 tablespoon (4 g)
• Oregano1/4 tablespoon (1 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked quinoa.

2. 2

   Step 2

   Chop the onion and cut the bell pepper into thin strips. Set aside 1/3 of the bell pepper for later.

3. 3

   Step 3

   Heat the pan over high heat. Once heated, pour half of the oil and add the onion, bell pepper and a pinch of salt.

4. 4

   Step 4

   Cook for 3-5 minutes and add the drained tuna and oregano. Mix well and turn off.

5. 5

   Step 5

   For the salad mix the spinach leaves with lettuce and season with lemon juice. Season with salt and pepper.

6. 6

   Step 6

   Mix the quinoa with the red bell pepper set aside, chopped parsley and the remaining oil. Season with salt and pepper.

7. 7

   Step 7

   Optional: You can replace some of the quinoa with beans.

8. 8

   Step 8

   Serve the tuna stew with quinoa and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna Stew with Quinoa and Fresh Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.