Name: Tuna and Greek yogurt quinoa bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/3 cup quinoa; 3/4 cup water; 3/4 tsp salt; 5 oz canned light tuna in water, drained; 1/2 cup plain nonfat Greek yogurt; 2 tsp lemon juice; 1/2 cup fresh dill, chopped; 1/2 tsp black pepper; 3.5 oz cucumber, diced; 1/2 cup cherry tomatoes, halved; 2 1/2 tbsp red onion, finely diced

Nutrition

Per serving

435 calories

Protein: 48g; 44% of calories
Carbs: 47g; 44% of calories
Fat: 6g; 12% of calories

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the quinoa, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the quinoa cooks, dice the cucumber and red onion, and halve the cherry tomatoes.
In a mixing bowl, combine the drained tuna, Greek yogurt, lemon juice, chopped dill, black pepper, and the remaining salt. Stir until the mixture is well combined and creamy.
Fluff the cooked quinoa with a fork and transfer to a serving bowl. Toss with the cucumber, cherry tomatoes, and red onion. Top with the creamy tuna mixture and serve immediately.

Nutrition

Ingredients

Instructions

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