Tuna, Quinoa and Cabbage Salad
Total time: 20 minutes
Serves 4
5.10 grams of fibre per serving
This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.
INGREDIENTS
2 cup - Quinoa, cooked
1 tb - Oil, olive
3 cup - Cabbage, Savoy, raw
2 can - Fish, tuna, light, canned in oil, without salt, drained solids
2 tb - Lemon juice, raw
10g - Dill, fresh, raw
1 dash - Salt, table
1 pinch - Pepper, black
1 container - Silk vanilla soy yoghurt (single serving size)
UTENSILS
Saucepan, Chopping board, Knife
INSTRUCTIONS
1. Heat the olive oil in a saucepan over medium heat. Add the savoy cabbage and sauté until the cabbage begins to brown, about 5 minutes.
2. Add the cooked quinoa and sauté until the quinoa is toasted and crisp for about 5 minutes. Turn off the fire.
3. Add the tuna, lemon juice, dill, salt and black pepper. Toss to combine.
4. Transfer into serving bowls and add 2 tbsp soy yoghurt on top.
NUTRITION INFORMATION (PER SERVING)
1 serving = about 330g
Energy (kcal)
366.81
Carbs (g)
24.91
Proteins (g)
32.05
Fats (g)
14.38
Fibre (g)
5.10