Greek Tuna & Avocado Grain Bowl

Greek · 35 min · Fish · pescatarian, gluten-free

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Ingredients

• 1 1/2 cups cooked quinoa
• 2 cans (5 oz each) canned tuna in olive oil
• 2 ripe avocado
• 1 cup cherry tomatoes
• 1 small red onion
• 1/2 cup crumbled feta cheese
• 1 fresh lemon
• 2 tbsp extra virgin olive oil
• to taste salt and pepper

Method

1. Cook the quinoa according to package instructions and let it cool slightly.
2. Drain the canned tuna and set aside.
3. Dice the avocados, halve the cherry tomatoes, and finely chop the red onion.
4. In a large bowl, combine the cooked quinoa, tuna, avocado, cherry tomatoes, and red onion.
5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
6. Pour the dressing over the bowl ingredients and toss gently to combine.
7. Sprinkle crumbled feta cheese on top before serving.
8. Divide into four bowls and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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