NUTRITION

SERVINGS

INGREDIENTS

5 oz canned tuna in water

0.5 cup cooked quinoa

0.5 cup diced cucumber

0.5 cup halved cherry tomatoes

2 tbsp finely diced red onion

0.5 oz crumbled feta cheese

4 whole pitted kalamata olives

0.5 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

2 tbsp plain nonfat Greek yogurt

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 cup fresh baby spinach

PREPARATION

• 1

  In a small mixing bowl, whisk together the Greek yogurt, olive oil, lemon juice, dried oregano, sea salt, and black pepper until the dressing is smooth and creamy.

• 2

  Arrange the fresh baby spinach at the bottom of a large shallow bowl to create a nutrient-dense base.

• 3

  Place the cooked quinoa and the drained, flaked tuna in the center of the bowl over the spinach.

• 4

  Add the diced cucumber, halved cherry tomatoes, red onion, and sliced kalamata olives around the tuna and quinoa.

• 5

  Drizzle the prepared lemon-herb dressing evenly over the entire bowl and toss gently to ensure every ingredient is lightly coated.

• 6

  Top with the crumbled feta cheese and an extra crack of black pepper if desired before serving.