Mediterranean Tuna & Quinoa Bowl
A 15-minute no-cook lunch packed with heart-healthy fats and lean protein. This refreshing bowl is filling, nutritious, and requires minimal cleanup – perfect for meal prep or a quick weekday lunch.
Ingredients
Nutrition
Per serving
Instructions
- 1
Divide the cooked quinoa between two bowls as the base.
- 2
Drain the tuna and flake it evenly over the quinoa.
- 3
Arrange the cherry tomatoes, cucumber, olives, and red onion on top.
- 4
Drizzle each bowl with olive oil and fresh lemon juice.
- 5
Season with salt and pepper to taste.
- 6
Garnish with fresh parsley, toss gently, and serve immediately.
Chef's Tip
For extra protein, add a soft-boiled egg or crumbled feta cheese. Swap tuna for canned salmon or chickpeas for variety. Add a pinch of dried oregano or za'atar for extra Mediterranean flavor.
Storage
Prep all ingredients and store separately for up to 3 days. Assemble just before eating to keep everything fresh. Dressed bowls are best eaten within 24 hours.
