Quinoa Salad with Tuna and Arugula
- 1 cup cooked quinoa (cooks just like rice in the rice cooker)
- 1 cup chopped arugula
- 1 can chunk light tuna in water, drained
- 1/2 red bell pepper, diced (or used jarred roasted red bell pepper)
- 1 tsp capers
- Extra virgin olive oil
- Apple cider vinegar
Combine all of the salad ingredients and dress with oil and vinegar. Sometimes I remember to cool the quinoa to room temperature and sometimes it’s a warm salad. Either way, it’s good!
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