Avocado, Tuna & Quinoa Jumble

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It’s Sunday, are you getting ready for the week ahead? It you’re looking for a great pre-packed lunch idea, look no further! For lack of a better name, Avocado, Tuna & Quinoa Jumble is one of the go-to lunches in our house. It started as just using avocado instead of mayo to make tuna salad for sandwiches and evolved from there.

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One batch makes 2-3 servings, depending on how hungry you are, so I make this ahead for us to pack in our lunches during the week.

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The spice that I use, Sunny Spain Seasoning, can be found at Penzeys Spices. If you don’t have one near you, any lemon-pepper seasoning would work here, just be careful of the salt content (Sunny Spain is salt-free).

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Make sure your avocado is pretty soft, otherwise mashing it with a fork will be a pain.

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I don’t know how most people cook quinoa, but I like to think I have found the easiest way possible…use your rice cooker! I use 1 part quinoa to 2 parts water and the rice cooker does the rest. Funny story, this rice cooker was bought in the early 2000s by my brother for his dorm room. A decade later, and it’s still kickin’!

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The greenish color from the avocado might be a little alarming, but it tastes so fresh and delicious! The red bell pepper adds nice color, but you could use a green bell or any other diced veggie you have on hand (carrots work great too).

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Avocado, Tuna & Quinoa Jumble

Prep time: 10min

Cook time: n/a

Serves: 2-3

  • 1 avocado
  • 1 lime, juiced
  • 1 red bell pepper, diced
  • 1t lemon-pepper seasoning
  • 1 can tuna, drained
  • 1/2C dry quinoa, cooked
  1. Mash avocado with juice from 1 lime and lemon-pepper seasoning
  2. Add diced bell pepper, tuna and cooked quinoa
  3. Mix until well combined

Question: Do you pack your lunch for work or school?

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2 responses »

  1. Pingback: Successful Substitutions | Sweet Potato & Spice

  2. Pingback: Jumble Spoiler – 05/10/13 | Unclerave's Wordy Weblog

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