Sometimes, it's just too hard to go out to the store to get new ingredients for a meal, and right now, coronavirus is getting in the way of going the store. Luckily, for this toss, a lot of the ingredients are canned or can be stored for longer periods of time. This means that it is as easy as just pulling them out of the cabinet! I opted out of the green beans, but they would make a perfect addition to this already delicious lunch. This recipe serves 1, so increase amounts to eat with a friend!
ingredients ~
2 tsp. extra-virgin olive oil
1 tsp. red wine vinegar
1/2 tsp. fresh lemon juice
1/2 tsp. Dijon mustard
Dash of salt
Dash of freshly ground black pepper
1/2 cup cooked quinoa
1/4 cup unsalted canned chickpeas, rinsed and drained
1/4 cup chopped cucumber
1 Tbsp. crumbled feta cheese
5 cherry tomatoes, halved
1 (2.6-oz.) pouch solid white tuna in water
recipe ~
1. Combine first 6 ingredients in a small bowl, stirring well with a whisk.
2. Combine quinoa and remaining ingredients in a bowl. Drizzle with dressing; toss gently to coat.
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