Ingredients
- Quinoa — 100 g
- Tomato — 150 g
- Tuna in own juice — 130 g
- Arugula — 50 g
- Olives — 100 g
Method
- Boil quinoa (the weight is indicated in finished form); for this salad I used red quinoa; I like its taste more. The quinoa was soaked overnight, then cooked until tender.
- Chop all ingredients and mix with quinoa.
- I drained 50% of the liquid from the tuna.
- Bon appetit!
Calories & macros
- Energy
- 73.1 kcal in 100 grams
- Protein
- 6.7
- Fat
- 2.9
- Carbohydrate
- 4.9
