
Quinoa with Tuna and Veggies
25 min 391kcal
Ingredients
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White Onion
Carrot
Kale
Olive Oil
Quinoa, dry
Chickpeas, canned
Chicken Broth, low-sodium
Black Sesame Seeds
Tuna, canned in water
Ground Black Pepper
Parsley, fresh
Red Pepper Flakes, crushed
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1/3 small
1/2 medium
1 handful
1 tsp
1/4 cup
1/3 cup
1/2 cup
1/3 tsp
3 tbsp
1 pinch
1 tsp
1 pinch
Nutritional Value
​
Fat
Carbs
Protein
​
​
12g
49g
25g
Step by Step
​
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Heat olive oil in a medium saucepan over medium heat.
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Add chopped carrot, onion, and cook for a few min. Pour the broth in, add quinoa, cover with a lid, and leave to simmer over low heat, for for about 15 min. Adjust the consistency by pouring more broth or boiling water.
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When the quinoa and vegetables are finely cooked, add chickpeas and tuna, and mix everything well.
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Season with ground black pepper and red pepper flakes (optional).
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Serve the mixture in a bowl, sprinkle with black sesame seeds, and top with parsley and shredded kale.