Ingredients for Lemon Pepper Tuna Quinoa Stir Fry
- 1 cup quinoa
- 2 cups water
- 2 (5 ounce) cans tuna, drained
- Low Fat Margarine
- 1 tablespoon lemon juice
- 1 teaspoon lemon pepper seasoning
- 2 large eggs
- Baby Spinach
- Mushroom
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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How to Make Lemon Pepper Tuna Quinoa Stir Fry
- Rinse quinoa under cold water. Combine quinoa and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- While quinoa cooks, heat margarine in a large skillet over medium-low heat. Add tuna and lemon juice; cook for 2-3 minutes, gently breaking apart the tuna with a fork.
- Push tuna to one side of the skillet. In the empty space, scramble eggs until cooked through.
- Add cooked quinoa, spinach, lemon pepper seasoning, salt, and pepper to the skillet. Stir to combine thoroughly.
- Heat through for 3-5 minutes, stirring occasionally. Add sliced mushrooms during the last 2 minutes of cooking. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
14g
Carbs
10g
