Simple and delicious lunch or dinner! Top some quinoa with pasta, veggies, some tuna, and chickpeas – high protein and filling! The light lemon vinaigrette makes it!
2 cups cooked quinoa (can make or buy precooked!)
4 cups cooked pasta (I cooked a 14 oz. bag of pasta and saved the rest!)
1 cup canned chickpeas (drained and rinsed)
1 can white albacore tuna in water, drained
1 ½ cups chopped English cucumber
2 cups grape tomatoes, halved
1 cup feta, crumbled
Fresh parsley, chopped (for garnish)
½ cup fresh lemon juice
½ cup olive oil
1 T. honey
1 t. kosher salt
½ t. black pepper
Combine all dressing ingredients in a bowl or jar. Whisk or shake until combined. This may seem like a lot of dressing, but I like to have some left over to use on other salads and dishes. It’s a great everyday dressing to have on hand.
In each of 4 bowls, arrange ½ cup quinoa, 1 cup pasta, ¼ cup chickpeas, ¼ cup tuna, ½ cup cucumber, ½ cup tomatoes, and ¼ cup feta.
Drizzle dressing over each bowl, sprinkle with fresh parsley and serve. Folks can gently toss and add more dressing if desired. Enjoy!