Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, quinoa topped with chimmicurri tuna salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Tuna salad gets an extra boost of flavor and texture with the addition of garbanzo beans and quinoa. Toss with olive oil and cilantro for a fresh salad. This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken.
Quinoa Topped with Chimmicurri Tuna Salad is one of the most well liked of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Quinoa Topped with Chimmicurri Tuna Salad is something that I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have quinoa topped with chimmicurri tuna salad using 3 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Quinoa Topped with Chimmicurri Tuna Salad:
- Make ready 1 1/2 cup steamed plain quinoa
- Prepare 2/3 cup Tuna Salad
- Get 1 tbsp Chimmicurri sauce
Rinse quinoa well in a fine mesh sieve. Quinoa, tuna, and chickpeas tossed with baby spinach, celery, fresh mint and cilantro, spring onions and baby tomatoes make a perfect dinner salad. Note: while there are multiple steps to this recipe, this quinoa, tuna, and chickpea salad is broken down into workable categories to help you better. Tuna quinoa salad packed with protein, fresh spring veggies and a green goddess avocado dressing.
Steps to make Quinoa Topped with Chimmicurri Tuna Salad:
- Make quinoa base, topped with tuna salad and finished with Chimmicurri
- Enjoy!
Delicious and so easy to make! A fresh, healthy salad topped with tuna & quinoa. Before I tell you about this fabulous salad, I just need to say… I'm sitting in my apartment, excited Okay, now for the salad. Let's start at the bottom and work our way up. For the greens, I used fresh, organic spinach, topped with organic pea shoots.
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