This tuna salad can be safely called the main dish – it is very satisfying and nutritious, but at the same time low in calories. Quinoa in general perfectly complements salads – it is good in cold form and differs from other cereals in an interesting texture.
Ingredients
- Tuna (canned) – 1 bank
- Quinoa - 50 g
- Champignons - 100 g
- Broccoli - 100 g
- Corn - 100 g
- Green peas - 100 g
- Bell pepper - 100 g
- Olive oil - 1 tbsp.l.
- Lemon juice - 1 tsp.
- Salt - 1 pinch
- Ground black pepper - 1 pinch
Step-by-step cooking recipe
Boil the quinoa until cooked according to the instructions, but do not digest.
Disassemble the broccoli into inflorescences and boil lightly in boiling water for 3-5 minutes.
If the peas and corn are frozen, pour boiling water over them for a minute.
Cut the pepper into strips, and the mushrooms into plates.
Fry the mushrooms until golden, season with salt and pepper.
Mash the tuna with a fork and gently mix all the salad ingredients.
Season it with olive oil and lemon juice, add spices to taste.
