A great make-ahead super healthy snack or lunch.
Cook time: 15 minutes
1 bunch kale, stems and center rib removed
1/2 cup red quinoa, cooked according to package directions, room temperature
2 cans (185g) Pacific Crown Tuna in Spring Water, drained
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon extra virgin olive oil
1 tablespoon rice wine vinegar
2 stalks celery, julienned
1 large carrot, julienned
1 medium red bell pepper, julienne
Wrap kale in several damp paper towels and microwave for 1-1½ minutes or until just wilted. Let stand until cool enough to handle.
Meanwhile, place quinoa, tuna, salt, pepper, olive oil and vinegar in a medium bowl. Stir to combine.
Lay 8 kale leaves out flat on a work surface. Place half a kale leaf over cut where center rib was removed. This is so filling doesn’t spill out.
Spoon tuna mixture over center of kale. Add celery, carrots and pepper in the center.
Fold bottom and sides of kale to cover filling.
Serve immediately or cover and refrigerate for up to 4 hours.