Prep Time
5 minutes
Cook Time
15 minutes
Serves
5
Ingredients
- 1 Dry cup Quinoa (cooked per instructions on bag)
- 20 oz Tuna (four 5-oz cans)
- 1 large cucumber
- 12 oz baby tomatoes
- 5 oz Baby Arugula
- 4 Tbsp Pesto sauce
- 2 Tbsp Balsamic Vinaigrette
- 2 Tbsp Extra Virgin Olive Oil
Steps
1
Cook Quinoa according to instructions on the bag and allow to cool.
2
Place baby arugula in a large bowl and slice the cucumber on top of the arugula, half the baby tomatoes, and add to the arugula.
3
In a separate small bowl, whisk together the pesto sauce, balsamic vinaigrette, and extra virgin olive oil until well blended.
4
Drain the tuna and add it to the arugula, cucumber, and tomato.
5
Add the pesto dressing and toss the salad until well mixed. Place the salad in the refrigerator to cool further and serve when cold.
Notes:
*This salad is very customizable. Quinoa is a high-protein food; therefore, the tuna can be omitted for a Vegan salad.
*The amount of Pesto to be used can be adjusted according to your liking. Sometimes I use a little more Pesto because I love its taste.
*Also, feel free to add any other vegetables that you like.
