"This high-protein dish makes a great side to any main course, or even a complete meal." — Julie
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1 (15 ounce) can
garbanzo beans, drained and rinsed
1 (15 ounce) can
black olives, drained and sliced
1 (14.5 ounce) can
whole kernel corn, drained
2 (6 ounce) cans
chopped fresh spinach
diced fresh tomatoes
olive oil, or more if needed
chopped fresh cilantro, or more to taste
From a nutritional stand point this dish is amazing. It's packed with protein, but you feel like you are carb loading. A win-win for a pre-diabetic fitness freak like me. However, as written it's a bit of a snooze flavor-wise. Luckily you can jazz it up easily with stuff you probably have lying around. First thing, it's screaming for acid. I used fresh squeezed lemon. Next it needs some seasoning. Salt, of course, onion powder and garlic powder as well for me. I ended up tossing in yellow, red, & orange bell peppers because I had some I needed to use. You easily could leave them out & have it be just as good though. I also added a little extra oil since I used a full cup of quinoa which I prepared with vegetable stock rather than water.
I found this really good. I increased the quinoa to 1/3 cup (2/3 cup water) and instead of the tomatoes, I used Ro-Tel (diced tomatoes with peppers) and put in 3 tablespoons of red wine vinegar and mixed in 1/4 cup of finely shredded cheddar jack. This made a great salad meal on a hot day when you don't want heavy. Wonderful when served with warm wheat tortillas.
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Tuna Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 127
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