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By Logan Guleff, age 9, Tennessee
“I came up with my recipe by thinking what could I do to my favorite tuna salad to make it healthier and tasty,” says Logan. “I decided to try quinoa, a whole grain that I had never had before. I added it to my favorite canned tuna and all my favorite veggies, and WOW, was it good! If you don’t like my veggie choices, have fun experimenting with your own.” Logan always adds fruit to the side of his plate.
Makes 4 servings
Ingredients
1 cup cooked quinoa, at room temperature
1/2 cup minced onion
1/2 cup diced red and orange bell peppers
1/2 cup diced cucumber
1/2 cup diced celery
1 (6-ounce) can white tuna, drained
1/4 cup low-fat mayonnaise
4 long sweet peppers, cut in half lengthwise and seeds removed
2 lettuce leaves, cut in triangles
Salt and pepper
Instructions
In a large bowl, combine the quinoa, onion, bell peppers, cucumber, celery, tuna, and mayonnaise. Season to taste with salt and pepper, and stir well to combine. Divide the salad among the sweet pepper halves, insert the lettuce like a boat’s sail, and serve.
Nutritional Information
181 calories
2.7 g fat
0.9 g saturated fat
16.2 mg cholesterol
88.4 mg sodium
19.6 g carbohydrates
4.4 g fiber
5 g sugars
13.6 g protein
Nutritional Information Provided by Edamam
