Ingredients
| 1 cup | red quinoa, cooked | |
| ½ cup | Pastene Extra Virgin Olive Oil | |
| 1 | lemon, juiced | |
| 2 Tbsp | fresh oregano | |
| 2 Tbsp | fresh basil, sliced into strips | |
| salt and pepper to taste | ||
| 1 | egg, hard boiled | |
| 2 cups | red cabbage, sliced | |
| 1 | 5 oz can Pastene Tuna in olive oil | |
| 1 cup | Pastene Chickpeas, drained and rinsed | |
| ½ cup | Pastene Sliced Ripe Olives, drained | |
| 1 | yellow bell pepper, diced | |
| 1 cup | Pastene Fired Roasted Diced Tomatoes, drained | |
| 1 cup | English cucumber, chopped | |
| ½ cup | Pastene Marinated Mushrooms | |
| ½ | avocado, sliced | |
| fresh basil and oregano for garnish |
Directions
- Cook the quinoa according to the package instructions.
- Whisk the olive oil, lemon juice, oregano, basil, salt and pepper in a medium bowl to make the dressing.
- Shell and slice the hard boiled egg in half.
- Create a base layer of cabbage on the bottom of the bowl and place the tuna with oil in the center of the bed of cabbage.
- Add the egg, olives, pepper, tomatoes, cucumber and mushrooms around the tuna decoratively. Refrigerate until ready to serve.
- Just before serving, add the sliced avocado, additional fresh herbs and drizzle the dressing over the contents of the bowl.
