Mushroom, Broccoli and Tuna Quinoa
- Yield: 4 servings 1x
- 1 cup quinoa, prepared per instructions on package
- 2 – 5 oz. cans of tuna, drained
- 1 recipe gluten-free mushroom soup (we didn’t chop the mushrooms as fine as usual and added 1 extra cup milk, 1 extra Tablespoon cornstarch, and 1 extra Tablespoon butter)
- 1 medium head fresh broccoli, finely chopped and lightly steamed or 2 cups frozen broccoli
- Salt and pepper to taste
- Mix together all ingredients and heat.