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.

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 Provided by Edamam

Epicurious.com with permission. © 2012 Condé Nast