Serves: 2
Prep: 10 mins
Cook: 10 mins

399 kcal
11g Fats
41g Carbs
37g Protein

Gluten-Free, High-Protein, Quick

For the dressing:

• 1 tbsp. olive oil
• 2 tsp. red wine vinegar
• 1 tsp. fresh lemon juice
• 1 tsp. Dijon mustard
• salt and pepper, to taste

For the salad:

• 1 cup (185g) cooked quinoa
• ¼ cup (50g) chickpeas, rinsed and drained
• ½ cucumber, chopped
• 1 tbsp. crumbled feta cheese
• 10 cherry tomatoes, halved
• 2 cans tuna (7oz. / 200g drained)

Cook quinoa according to instructions on the packaging.

Combine the dressing ingredients in a small bowl. Then combine quinoa and the remaining ingredients in a different bowl.

Drizzle with the dressing and toss gently to coat.