Filter
Reset
Sort ByRelevance
Ms.Vanessa
Quinoa with vegetables and tuna
Main course of quinoa with tomato and olive, pointed pepper, red onion, garden peas, tuna and capers.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Prepare the quinoa according to the instructions on the packaging.
-
In the meantime cut the stalk of the pointed bell (s), halve and remove the seeds. Cut the flesh into thin strips.
-
Cut the red onion into thin segments. Put the garden peas in a bowl and pour boiling water over them. Leave for 2 minutes and drain.
-
Drain the tuna, but collect 2 tbsp of the oil. Let the capers also drain and collect 1 tbsp of the moisture.
-
Mix the quinoa, bell pepper, onion, garden peas, tuna, collected oil, capers and the collected moisture and scoop together.
Blogs that might be interesting
-
25 minMain dishshallots, olive oil, shii-branch mushrooms, parsley, butter, ribeyes,grilled ribeye with shiitake butter
-
25 minLunchpotatoes with skin, cucumber, creme fraiche, mayonnaise, lemon, capers, avocado, smoked salmon, spring / forest onion, fresh fresh mint,fresh potato salad with smoked salmon
-
15 minMain dishrosemary, butter or margarine, potato wedges, flageolets, roast beef steaks à la minute, salt, mustard, cook's cream,roast beef with mustard sauce and rosemary potatoes
-
30 minMain dishzucchini, fennel bulb, Red onion, garlic and loose toe, yellow bell pepper, Red pepper, Sun dried tomatoes, mustard, capers, olive oil, pine nuts, Parmesan cheese, pepper and salt, beer, authentic butcher's burger, arugula, Mill bread,Italian hamburger with beer from rené pluijm
Nutrition
355Calories
Sodium0% DV1.440mg
Fat17% DV11g
Protein42% DV21g
Carbs12% DV37g
Fiber44% DV11g
Loved it