Ingredients
1 can (5 oz) low-sodium tuna, drained
1 cup cooked quinoa
½ cup chopped cucumber
1 tablespoon olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 cherry tomatoes, halved
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
¼ teaspoon sea salt or to taste
3–4 cups mixed greens for serving (optional)
Instructions
Rinse the quinoa and cook it according to package instructions. Allow it to cool completely.
While the quinoa is cooling, peel and chop the cucumber into small dice. Drain the tuna thoroughly.
In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, garlic, cumin, and sea salt to make the dressing.
Fold the cooled quinoa, tuna, and chopped cucumber into the dressing. Gently mix until everything is well combined.
Stir in the cherry tomatoes, parsley, and dill.
Divide the quinoa mixture evenly into 4 lunch containers. If desired, add a bed of mixed greens as a base before layering the quinoa mixture on top.
Chill for at least 15 minutes before serving to let the flavors meld. Refrigerate any leftovers for up to 3 days.
Notes
For meal prep, cook the quinoa and chop ingredients in advance. Assemble the lunch boxes the night before for convenience.
Substitute the cherry tomatoes with diced red bell pepper for a different flavor profile.
Add a sprinkle of vegan feta or a splash of balsamic vinegar for extra tang if desired.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Chilling
- Cuisine: Mediterranean-inspired
- Diet: High Protein, Low Fat
Nutrition
- Serving Size: 1 lunch box
- Calories: 320
- Sugar: 3g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg