Quinoa, tuna and olive lunch bowl
1 cup frozen precooked quinoa *
1/2 cup frozen baby peas
1 small can of tuna in oil
1/2 dozen pitted Kalamata olives cut in half
Remove quinoa from the freezer and add the frozen peas.
Microwave until cooked and add a small can of tuna.
Add the oils and garnish with salt, pepper and a drizzle of extra-virgin olive oil.
*Precook a cup of quinoa during the week and freeze in small containers for use when life is busy.