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Cucumber, Dill, and Tuna Quinoa

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Cucumber, Dill, and Tuna Quinoa

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING

Ingredients:

  • ¼ cup quinoa *, cooked to package directions and cooled

  • 1 tbsp fresh dill, chopped

  • 1 lemon, quartered

  • ¼ cup scallion or green onion, sliced

  • ½ cup cucumber, diced

  • ¾ cup spinach or fresh salad greens

  • 4½ oz tuna in water

Instructions:

  1. Zest and juice one quarter of lemon.

  2. Combine the quinoa, dill, lemon zest, lemon juice, cucumber, and scallions in a bowl.

  3. Place the spinach/salad greens on a plate.

  4. Top the greens with quinoa mixture.

  5. Flake the tuna over top of the salad.

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Quick Vegetarian Dinner

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Quick Vegetarian Dinner

4 ½ OZ. PROTEIN, 1 VEGGIE, AND 1 CARB PER SERVING

Ingredients:

  • ½ c black or pinto beans

  • ¾ c cooked brown rice

  • 1 baked potato - 3" long

  • 1½ c total cucumber, onion & tomatoes

Instructions:

  1. Cut up the cucumbers, onions and tomatoes and place in a bowl with balsamic vinegar. You only need enough to cover.

  2. Put potato (sweet or regular) into a preheated oven or microwave until cooked through.

  3. Stir together the cooked brown rice and beans.

  4. Put the rice and beans on a plate along side the potato and marinated veggies.

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