Name: Mediterranean Tuna and Quinoa Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz canned skipjack tuna; 0.5 cup cooked quinoa; 0.25 cup canned chickpeas; 0.5 cup cucumber; 0.5 cup cherry tomatoes; 2 tbsp red onion; 4 whole kalamata olives; 1 oz feta cheese; 0.5 tbsp extra virgin olive oil; 1 tbsp lemon juice; 0.5 tsp dried oregano; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Mediterranean Tuna and Quinoa Salad

Flaky wild-caught tuna tossed with fluffy quinoa and crisp Mediterranean vegetables in a zesty lemon-herb vinaigrette.

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NUTRITION

Protein

50.1g

Fat

19.6g

Carbs

39.9g

SERVINGS

1 serving

INGREDIENTS

5 oz canned skipjack tuna

0.5 cup cooked quinoa

0.25 cup canned chickpeas

0.5 cup cucumber

0.5 cup cherry tomatoes

2 tbsp red onion

4 whole kalamata olives

1 oz feta cheese

0.5 tbsp extra virgin olive oil

1 tbsp lemon juice

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Drain the tuna and place it in a large mixing bowl, flaking it gently with a fork.
2
Add the cooked quinoa, chickpeas, diced cucumber, halved cherry tomatoes, minced red onion, and sliced olives to the bowl.
3
In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, sea salt, and black pepper until emulsified.
4
Pour the dressing over the salad and toss thoroughly to ensure every ingredient is evenly coated.
5
Top with crumbled feta cheese and serve immediately or chill for 30 minutes to allow the flavors to meld.