This makes for 2, you could double it and make 4 lunches ahead of time.
For the Dressing: 1 tbsp. olive oil 2 tsp. red wine vinegar 1 tsp. fresh lemon juice 1 tsp. Dijon mustard Salt & pepper, to taste For the Salad: 185g cooked quinoa 50g chickpeas, rinsed and drained 1/2 cucumber, chopped 25g crumbled feta cheese 10 cherry tomatoes, halved 2 cans tuna (200g drained) Nutrition per serving: 400 kcal 11g Fats 41g Carbs 37g Protein Method Cook quinoa according to instructions on the packaging. Combine the dressing ingredients in a small bowl. Combine quinoa and the remaining ingredients in a bowl. Drizzle with the earlier made dressing and toss gently to coat.