|1 1/2 cups||cooked and cooled red quinoa|
|1 5oz can||Pastene Tonno|
|1||hard-cooked egg halved|
|1/4||yellow pepper cut in strips|
|1/4 cup||shredded raw red cabbage|
|1/4 cup||diced cucumber|
|1/4 cup||drained and rinsed Pastene White Kidney Beans|
|1/4 cup||Pastene Sliced Black Olives, chopped|
|1/4 cup||Pastene Sliced Jalapeño Peppers|
|black sesame seeds for garnish|
|Lemon oregano vinaigrette|
|1/4 cup||Pastene Extra Virgin Olive Oil|
|juice of 1/2 lemon|
|2 Tbsp||chopped fresh oregano|
|salt and pepper to taste|
- Put your base ingredient, quinoa, into a small bowl.
- Remove the tuna from the can and place it in the middle of the bowl. There’s no need to drain the tuna since it’s packed in olive oil.
- Arrange the rest of the ingredients around the edges of the bowl.
- Whisk together the dressing ingredients (the amounts above are for one salad) and drizzle over everything.