Servings
Serves 1
Serving Size:
1 3/4 cups
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon red wine vinegar
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- Dash of salt
- Dash of freshly ground black pepper
- 1/2 cup cooked quinoa
- 1/4 cup unsalted canned chickpeas, rinsed and drained
- 1/4 cup chopped cucumber
- 1 tablespoon crumbled feta cheese
- 5 cherry tomatoes, halved
- 1 (2.6-oz.) pouch solid white tuna in water
Instructions
- Combine first 6 ingredients in a small bowl, stirring well with a whisk.
- Combine quinoa and remaining ingredients in a bowl. Drizzle with dressing; toss gently to coat
