Spinach Salad with Pea Shoots, Tuna & Quinoa
Simple and light, this salad is packed with nutrients and is super healthy. Don't let that fool you though. It's packed with flavor and you'll be left satisfied with a big smile on your face. I promise.
Servings: 2
Calories: 198kcal
Ingredients
- 3 cups organic spinach
- 1 cup organic pea shoots
- 1/4 cup dry quinoa
- 1 can tuna wild caught, no salt added
- 1 teaspoon light mayo or veganaise
- 1 tablespoon fresh chopped dill
- 1 teaspoon dijon mustard
- Salt & pepper to taste
- 2 lemon wedges
- Balsamic vinegar (as dressing)
Instructions
- Prepare your quinoa by bringing 1/2 cup water to boil in a small sauce pan. Add the quinoa and turn down to low. Cover and let simmer for 8 - 10 minutes.
- While the quinoa is cooking, prepare the tuna salad. Drain the water out of the tuna and transfer it into a small bowl. Chop it up with a fork so there aren't large pieces. Add the mayo (or veganaise), dill, mustard, salt and pepper, and mix to combine. Add the cooked quinoa to the tuna salad and set aside.
- Split the spinach between two salad bowls or plates and top with the pea shoots. Add the tuna and quinoa mixture, squeeze a bit of lemon juice and sprinkle with balsamic vinegar.
- Enjoy!
Nutrition
Calories: 198kcal | Carbohydrates: 18g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 291mg | Potassium: 551mg | Fiber: 5g | Sugar: 1g | Vitamin A: 4775IU | Vitamin C: 104mg | Calcium: 77mg | Iron: 4mg