Chipotle Tuna and Cucumber Salad

This is a super quick and easy meal that packs a flavor punch! You could serve this on toast, in tacos, or in a pita.

You could also add bell peppers and roasted potatoes to make this dish more filling!

  • 2 servings Tuna: freshly cooked, rested and flaked is best, or in a pinch, drained canned tuna will do!
  • 2 TB Chipotle mayonnaise
  • Juice of 1/2 a lime
  • 1 tsp Mustard
  • 1 tsp Honey
  • 2 very large pitches Sea salt
  • Some black pepper
  • 2 cucumbers, chopped into small pieces
  • 1 cup Cilantro or parsley, roughly chopped
  • 1 TB pumpkin seeds

Combine chipotle mayo, lime juice, mustard, honey, sea salt and pepper in a small bowl or jar.

Combine tuna, cucumber and cilantro or parsley in a bowl.

Add the chipotle dressing to the tuna and veggies and stir to combine well. Season to taste with sea salt. Top with pumpkin seeds.

Quinoa Bowls

Makes 4 servings:

  • 4 TB extra virgin olive oil
  • 1 cup veggies of choice
  • 1 cup of cooked beans (chickpeas and black beans are my favorite)
  • 1 cup raw quinoa
  • 1 3/4 cups water or veggie stock
  • 1/2 cup of vegetable sauce (tomato and vegan pesto are my favorites)
  • 2 large handfuls of greens
  • 1 1/2 tsp balsamic vinegar
  • sea salt

*please use organic ingredients, if possible.

  1. Heat 2 TB of extra virgin olive oil over medium heat until it shimmers. Add veggies of your choice and a pinch of sea salt and cook (how long depends on which veggies you choose) until veggies start to brown and are crisp. Add 1 more TB of extra virgin olive oil and beans. Cook until the beans are browned.
  2. Add 1 TB of oil to the pan and stir in your quinoa. Add sauce and water or stock and bring up to a boil. Reduce to a simmer. Partially cover with a lid and simmer for 15 minutes. Turn heat off and cover the quinoa dish. Let sit for 5 minutes. Remove lid and stir.
  3. Season greens with sea salt and balsamic vinegar.
  4. Add the greens to the quinoa mixture and toss to combine. Season with sea salt, if needed and remove to bowls.
  5. Top grain bowls with nuts or seeds and half an avocado seasoned with lemon juice and sea salt. Enjoy!