Do you know the notorious afternoon slump after a heavy meal in the canteen? From today, that belongs to the past! If you are looking for a lunch that fills you up without weighing you down and gives you new energy for the second half of the day, then this Mediterranean tuna quinoa salad is your new best friend. In our transparent meal prep container, the colourful vegetable mix not only looks irresistibly fresh but is also super safe to transport in the PET containers from SOVAZ..
Why this salad is so good for you: This salad is a real nutrient bomb and provides you with a hefty 28 g of protein per serving!
Omega-3 power: The tuna provides valuable omega-3 fatty acids that effectively combat silent inflammation in the body and enhance your concentration.
Plant-based protein & slow carbohydrates: Quinoa is a true superfood. It scores with high-quality plant-based protein and complex carbohydrates that keep your blood sugar levels stable – hello, lasting energy!
Pure vitamins: The colourful vegetables provide the necessary freshness kick and important vitamins.
Ingredients (for 2 servings / containers):
150 g quinoa (yields about 350 g when cooked)
1 can of tuna in its own juice (about 140 g drained weight)
150 g cherry tomatoes
½ cucumber
½ red pepper
8 black olives (pitted)
2 tbsp high-quality olive oil
Juice of half a lemon
A handful of fresh parsley (chopped)
Salt and freshly ground pepper
Here you can buy the cans and lids
Step-by-step preparation:
Creating the base: Cook the quinoa according to the package instructions (usually in double the amount of lightly salted water for about 15 minutes) and then let it cool well. (Tip: Quinoa can be pre-cooked for several days!)
Chopping time: In the meantime, wash the vegetables. Cut the cherry tomatoes in half and dice the cucumber and red pepper into bite-sized pieces. You can slice the olives into rings.
Bringing it all together: Drain the tuna well. Now add the cooled quinoa, all the vegetables, and the tuna to a large bowl.
The super quick dressing: Add the olive oil, freshly squeezed lemon juice, and chopped parsley. Season everything generously with salt and pepper and mix the salad well.
Into the container: Fill the finished salad into your two transparent SOVAZ containers. Seal them tightly with the lid.
Our best tips for this recipe:
Shelf life: The salad keeps wonderfully in the fridge for 2 days. As it marinates overnight, it tastes even better on the second day!
Meal prep tip: If you have even less time in the morning, you can prepare the salad completely the night before and store it directly in a closed container in the fridge. Just pack it in your bag in the morning and go!
Enjoy your meal and have plenty of energy for your day!
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