YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Quinoa Salad with Feta
Roasted Mediterranean vegetables and protein-rich tuna tossed with fluffy quinoa and creamy feta for a vibrant, sun-drenched salad.
INGREDIENTS
0.5 cup cooked quinoa
5 oz canned tuna in water
0.5 cup zucchini
0.5 cup eggplant
0.5 cup red bell pepper
2 tbsp sun-dried tomatoes
0.25 whole avocado
1 oz feta cheese
1 tsp extra virgin olive oil
1 tsp lemon juice
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
Dice the zucchini, eggplant, and red bell pepper into uniform half-inch cubes to ensure even cooking.
Toss the diced vegetables on the baking sheet with the olive oil, sea salt, and black pepper until well coated.
Roast the vegetables for 18 to 20 minutes until they are tender and the edges are beautifully caramelized.
In a large mixing bowl, combine the cooked quinoa, drained tuna, chopped sun-dried tomatoes, and dried oregano.
Add the warm roasted vegetables and fresh lemon juice to the bowl, then toss gently to combine all the flavors.
Transfer the salad to a serving dish and top with the crumbled feta cheese and sliced avocado before serving.