Ingredients:
-1 cup dry quinoa
-2 cans tuna in water
-1 can chickpeas/garbanzo beans
-1T Olive oil
-1T Lemon juice
-seasonings of choice
-1 cucumber
-tomatoes (large or grape, either works)
-black olives
Method:
Start you water to boil then quinoa, then preheat you oven to 375F. Drain and rinse your canned beans very well then toss in olive oil, lemon juice, and slices of choice. I used onion powder, garlic powder, sea salt, and cumin. I roasted the chickpeas for almost half an hour until hard and crunchy, like a crouton. I cut my veggies and separated into 5 containers for the week. When the quinoa was cooked, I distributed that equally, and then the canned tuna. When the chickpeas were finished i sprinkled them on top and placed in the fridge until I was ready to eat. Super simple!