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.
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.
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).
Make sure your avocado is pretty soft, otherwise mashing it with a fork will be a pain.
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’!
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).
Avocado, Tuna & Quinoa Jumble
Prep time: 10min
Cook time: n/a
- 1 avocado
- 1 lime, juiced
- 1 red bell pepper, diced
- 1t lemon-pepper seasoning
- 1 can tuna, drained
- 1/2C dry quinoa, cooked
- Mash avocado with juice from 1 lime and lemon-pepper seasoning
- Add diced bell pepper, tuna and cooked quinoa
- Mix until well combined
Question: Do you pack your lunch for work or school?