Name: Creamy Tuna Salad with Tri-Color Quinoa and Crunchy Baby Carrots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Canned Tuna in Water; 1/2 cup Fat-Free Greek Yogurt; 1/2 cup Cooked Tri-Color Quinoa; 1/2 cup Crunchy Baby Carrots; 1 tablespoon Fresh Lemon Juice; 1 teaspoon Extra Virgin Olive Oil; Salt and Pepper to taste

Creamy Tuna Salad with Tri-Color Quinoa and Crunchy Baby Carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Tuna Salad with Tri-Color Quinoa and Crunchy Baby Carrots

Savor a delightful combination of creamy, protein-packed tuna salad paired with nutty tri-color quinoa and refreshing, crunchy baby carrots. This dish balances smooth, tangy Greek yogurt with tender tuna, creating a versatile meal that's perfect for breakfast, lunch, or dinner, delivering satisfying textures and vibrant flavors in every bite.

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NUTRITION

Protein

35.6g

Fat

7.4g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

3 ounces Canned Tuna in Water

1/2 cup Fat-Free Greek Yogurt

1/2 cup Cooked Tri-Color Quinoa

1/2 cup Crunchy Baby Carrots

1 tablespoon Fresh Lemon Juice

1 teaspoon Extra Virgin Olive Oil

Salt and Pepper to taste

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PREPARATION

1
In a medium mixing bowl, combine the drained canned tuna and fat-free Greek yogurt. Mix well until the ingredients are evenly incorporated.
2
Add in the cooked tri-color quinoa and toss to merge with the tuna mixture.
3
Gently fold in the crunchy baby carrots for added texture and sweetness.
4
Drizzle fresh lemon juice and extra virgin olive oil over the salad. Season with salt and pepper to taste.
5
Mix all ingredients thoroughly until the dressing and seasonings are evenly distributed.
6
Serve immediately or refrigerate for about 30 minutes to allow flavors to meld together. Enjoy the creamy and crunchy textures in every bite.