INGREDIENTS

• 2 cans Tuna packed in Water
• 1 cup Quinoa
• 2 cloves garlic minced
• 3 tomatoes, seeded and diced
• 3 celery stalks diced
• 2 carrots, diced
• 1 bunch fresh flat leaf parsley
• 1/4 cup sliced green onion
• Cayenne pepper to taste or use our Cayenne Fused Olive Oil
• 1 tsp Robust EVOO 
• Juice & Zest of 1 large lemon
• 2 cups low sodium chicken or vegetable stock

INSTRUCTIONS

• Rinse the quinoa and boil in chicken stock.
• In a large bowl, mix quinoa, tomatoes, celery, carrots, onion, and onion.
• Cover with plastic wrap and let sit in fridge for at least 2 hours.
• In a small bowl, mix lemon juice and zest, garlic, olive oil, and cayenne pepper.
• Add tuna and dressing and mix well. Add salt & black pepper to taste.
• Now go sit and enjoy!

Tips & Bonus Information

This recipe stores well so I will make a big batch on the weekend and keep for lunches (meal 2 or 3) and lazy dinners!

Yield: Makes 6 Servings

Preparation Time: Including veggie chopping, about 25 minutes

Cooking Time: Total prep and cook about 2.5 hours (includes setting time)