my lunch

This is what I whipped up for lunch today, and it was tasty enough that I thought it was worth sharing.

ingredients

• 1 can Wild Planet Skipjack Tuna (I like this brand + variety because this brand uses cans with BPA-free lining and skipjack tuna has no mercury)
• 1 stalk of celery, finely diced
• 1/2 apple, finely diced
• 1 tablespoon fresh parsley, finely chopped
• 1 1/2 - 2 tablespoons soy-free Veganaise
• 2 teaspoons German mustard
• 2 teaspoons red wine vinegar
• salt and pepper to taste
• baby spinach
• 1/2 avocado, chopped.
• 1/4 cooked quinoa

Mix together tuna through salt and pepper to make tuna salad. Arrange some baby spinach on a plate, top with quinoa, place tuna salad on top of that, and toss avocado on top.

And, it's Friday! This weekend is supposed to be hotter and more humid than I like, but luckily John helps me tremendously by getting out there with me on some runs. We will spend Easter with our grandma (John's grandma).

Hope you have a lovely spring, Easter weekend!