Tag Archives: avocado

Avocado, Tuna & Quinoa Jumble


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).

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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’!

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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).


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?

Cowboy Caviar


My book club was having a book swap this weekend, so I decided to bring some of my favorite dip to share. Interesting fact: I don’t like raw tomatoes. Tomato sauce? Love. Ketchup? Yes. Tomato soup? Sign me up. Pico de gallo? No, thank you! Caprese salad? I’ll take the mozzarella. Anyways, you get the point. This is where my Cowboy Caviar (AKA tomato-free pico de gallo) came from; I love the freshness of pico de gallo, but without the tomatoes.


This probably doesn’t qualify for a ‘recipe’, more of an assembly. But the results are delicious. My book club can vouch for that!


Also, this should probably be an ad for my favorite knife, the Shun Classic 7″ Santoku. I swear, a good knife will change your life!


To de-seed a cucumber, just use a spoon to scrape the seeds out:


And then, dice:

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To dice an avocado, cut slices with the fruit still in the skin, then cut slices going the other direction. Follow this by using a spoon to scrape the pieces away from the skin:


This is technically a dip, so serve it with tortilla chips. Although, there’s no shame in spooning it straight out of the bowl (guilty)!

Cowboy Caviar

Prep time: 10-15 min

Cook time: n/a

Makes: enough to share

  • 1 cup corn kernels (frozen or canned)
  • 1 can black beans, rinsed and drained
  • 2 red bell peppers, diced
  • 1 large cucumber, deseeded and diced
  • 1 avocado, diced
  • juice from 2 limes
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Combine all ingredients
  2. Place in fridge; the longer is sits (up to overnight), the more the flavors blend together

Question: Are you a picky eater? What is/are the food(s) you don’t like?