A filling, protein-packed lunch. Works great with warm or cold quinoa. Feel free to improvise the veggies. In-season tomatoes would make a great addition.

Ingredients:

• 3/4 cup cooked quinoa
• 1 can albacore or skipjack tuna, drained
• 1/4 cup yellow onion (or onion of your choice), diced
• 1/4 red bell pepper, diced
• 1 1/2 small cucumbers, diced
• 1 tbsp olive oil
• juice of 1/2 lemon
• 1 tbsp za'atar
• salt & pepper, to taste

Instructions: