Name: Mediterranean Tuna Quinoa Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Canned skipjack tuna; 0.5 cup Cooked quinoa; 0.5 cup Cucumber; 0.5 cup Cherry tomatoes; 0.25 cup Red onion; 5 whole Kalamata olives; 0.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 0.25 tsp Dried oregano

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Tuna Quinoa Bowl

Flaky canned tuna tossed with crisp cucumbers and juicy tomatoes over a bed of fluffy quinoa, all drizzled with a bright and zesty lemon-herb vinaigrette.

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NUTRITION

Protein

57.1g

Fat

13.8g

Carbs

31.1g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Canned skipjack tuna

0.5 cup Cooked quinoa

0.5 cup Cucumber

0.5 cup Cherry tomatoes

0.25 cup Red onion

5 whole Kalamata olives

0.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.25 tsp Dried oregano

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PREPARATION

1
Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it gently with a fork.
2
In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, sea salt, black pepper, and dried oregano until emulsified.
3
Place the cooked quinoa in the base of a serving bowl as the foundation.
4
Top the quinoa with the flaked tuna, diced cucumber, halved cherry tomatoes, finely diced red onion, and pitted Kalamata olives.
5
Pour the lemon-herb vinaigrette evenly over the ingredients.
6
Garnish with freshly chopped parsley and toss gently to combine all the fresh Mediterranean flavors before serving.