One Dish Dinner
Mediterranean Tuna-Quinoa Salad
Pita Wedges with Pesto Hummus
Ingredients
- ¾ cup quinoa
- 1 (15.5-oz) can chickpeas, drained and rinsed
- 2 (5-oz) cans albacore tuna in water, drained
- ½ cup halved pitted kalamata olives
- ¼ cup thinly sliced sun-dried tomatoes in oil
- ¼ cup crumbled reduced-fat feta cheese
- ¼ cup thinly sliced red onion
- ¼ cup chopped fresh basil
- 2 Tbsp red wine vinegar
- 2 Tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Cook quinoa according to package directions; rinse under cold water, and transfer to a serving bowl. Toss quinoa with remaining ingredients; cover, and chill until ready to serve.
Side Dish Ingredients
- 1 (7-oz) container plain hummus
- 1½ Tbsp pesto
- 2 whole wheat pita bread rounds, warmed
Side Dish Instructions
- Stir together hummus and pesto in a serving bowl. Cut pita into wedges; serve with hummus.
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
