Like a lot of days, I get engrossed in doing something and forget about the time. I usually like to get dinner ready before the kids come home from school. But sometimes I bring them home and then cook – this is a crazy time as the kids want to chill and I want to spend sometime with them debriefing about the day.

This day was no different. I was stuck as I was running low on supplies (my organic box gets delivered on a Thursday). So I looked in the fridge to get some inspiration. Usually I start a recipe with one ingredient which is usually a vegetable, then add a few more veggies, then add some protein, then some texture, throw in a bit of colour, something to make it taste good…I don’t know where I’m going or when I get there, I just do whatever I think is right. Sometimes it works, sometimes it doesn’t. My husband (J) is my critic – he is brutally honest, but he will still eat it. My kids of course are like all kids, if they don’t like it, they won’t eat it.

So, I threw this together and it turned out awesome. Thankfully, I recorded it (I sometimes forget).

Nutrition information of some of the ingredients – I wish I could do all of them as they all are amazingly nutritious. I will stick to some important ones.

Quinoa– is high in flavonoids which helps in reducing oxidative stress and free radical damage. It is also high in protein and manganese – keeps you fuller for longer and helps you with anxiety and depression.

Tuna is high in omega 3 fats – the kind that is so good for your overall health; it helps keep your heart healthy, gives your joints some TLC and reduces arthritis and is good for your brain. Choose tuna with water, not oil, as the oil mixes with the fats in the tuna & when you drain it, you are throwing away some good omega 3.

I’ve discovered sumac! It is a Mediterranean herb with is a berry that is powdered. It adds such an amazing zing to any dish – it’s very lemony and tangy. Yum. It has fantastic nutritional value as well because of its high antioxidant content – it helps prevent cancer, heart disease, regulates blood sugar, reduces muscle pain and is good to prevent osteoporosis. I add it to steamed veggies and it is so delicious.

Parsley is wonderful because it draws out toxins from your body (like coriander). It is high in antioxidants and contains vitamins K, A and C. It helps with tummy issues such as gas, constipation and IBS, skin issues, etc. The list is very long. As with any herb, greens or vegetable, do not chop it until just before eating as it will oxidise with exposure to air and light.

This can be served with either pasta, rice or quinoa.

Tuna quinoa salad

Quick weekday chunky salad
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Dinner, Main Course, Salad, Side Dish
Cuisine: fusion
Keyword: chunky salad, quinoa, salad, tuna, tuna and quinoa
Author: Gayle

Ingredients

  • 1 large can of tuna in springwater
  • 1 apple cut into matchsticks
  • ½ cup sundried tomatoes soaked in hot water for about 5 minutes
  • ½ bunch fresh parsley
  • 4 small carrots cut into small cubes
  • 1 cup cooked quinoa
  • 1 tbsp capers chopped (optional)
  • salt to taste
  • 2 tbps (or more) almonds chopped
  • ¼ cup olive oil
  • cup sumac powder
  • 1 tbsp ACV (apple cider vinegar)

Instructions

  • Mix all ingredients (except the last three) together in a bowl
  • Mix olive oil, sumac & ACV together & stir until combined
  • Pour over the salad and mix well. Serve warm or cold

Notes

You could add rice instead of quinoa, or cold pasta.

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *