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Tuna, Quinoa and Cabbage Salad

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Total time: 20 minutes

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Serves 4

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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

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Energy (kcal)

366.81

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Carbs (g)

24.91

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Proteins (g)

32.05

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Fats (g)

14.38

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Fibre (g)

5.10