Cucumber Dill Quinoa with Tuna

• 1 cup Quinoa, Cooked To Package Directions And Cooled (about 3 Cups Cooked)
• 3 Tablespoons Fresh Dill, Chopped
• 1 whole Lemon Zested, And Cut Into Wedges
• 2 Tablespoons Olive Oil
• 1 whole Small Or 1/3 Large English Or Pickling Cucumber, Diced
• 1 whole Scallion, Slided
• Salt To Taste
• 6 cups Fresh Salad Greens Or Spinach, Optional, For Serving
• 5 ounces, weight Canned Tuna, Drained

1. Combine the quinoa, dill, lemon zest, olive oil, cucumber, and scallions in a bowl.
2. Add salt to your taste.
3. Divide the salad greens among 3 plates, if using.
4. Top the greens with equal parts quinoa mixture, then flake the tuna over top of the salads.
5. Serve with lemon wedges.
6. Note: This recipe can be vegan if the tuna is omitted.

quinoa, fresh dill, lemon zested, olive oil, cucumber, scallion, salt, fresh salad greens

Taken from tastykitchen.com/recipes/special-dietary-needs/cucumber-dill-quinoa-with-tuna/ (may not work)