Tuna, rutabaga, and quinoa salad with citrus zoodles and roasted red pepper sauce

I got home at late lunch time and was really hungry so I threw this together.

*Ingredients*

  • 2-3 TB cooked quinoa
  • 3-4 small radishes, washed and thinly sliced
  • 1 hardboiled egg, sliced
  • Cooked xucchini “noodles” or *zoodles (see my recipe here)
  • 2-3TB Shredded rutabaga
  • 1 small can of tuna, drained (the standard U.S. sized can will be a bit bigger than what I used, but it shouldn’t matter too much.)
  • Fresh cracked black pepper
  • 2-3TB of roasted red pepper sauce (get the recipe here)

 

*Method*

Step 1: Select a deeper bowl and spoon the quinoa in the bottom. I like to take the back of a spoon and flatten it out.

Step 2: Add the tuna can of tuna on top of the quinoa. I fluff it with a fork a bit so the pieces are similar sized and cover the space better.

Step 3: Next sprinkle the shredded rutabaga over the tuna and then place the sliced radishes next into the bowl- in whatever pattern you choose. Add the Hardboiled egg.

Step 4: Grind some black pepper over the top- however much you choose. I like a lot black pepper. 🙂

Step 5: Finally, spoon the red pepper sauce on top and add the zoodles and ENJOY!

Serves: 1

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