Mediterranean Quinoa Salad

This recipe is a great source of unsaturated fat, protein, magnesium, potassium, fiber, and iron. It is also low in sugar, calories, oil, and cholesterol. The recipe yields 20 servings and is perfect for a light dinner meal. Enjoy! 🍴

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine the cooked quinoa and cooked tuna, spinach, chickpeas, red onion, cucumber, red bell pepper, parsley, mint, basil, cilantro, and kalamata olives.

Step 2

In a separate bowl, whisk together the olive oil, lemon juice, salt, and black pepper.

Step 3

Pour the dressing over the quinoa mixture and toss to combine.

Step 4

Add the feta cheese, sunflower seeds, pumpkin seeds, almonds, walnuts, cashews, and pistachios to the bowl and toss again.

Step 5

Serve immediately or refrigerate for up to 3 days.

Step 6

In a kettle boil water and add cocoa powder, serve hot.