Tuna Kelvin

3 5oz. cans of White Albacore Tuna in water

1/2 bag Baby Spinach

1 15.4 oz. can of Cream of Mushroom Soup (Campbell's labels these bigger for cooking)

1 1/2 cups plain Quinoa (I got this from Trader Joe's) (sub Brown rice or another grain)

1 8 oz. container fresh Mushrooms ( I used Baby Bella)

2 orange bell peppers ( you could use any color)

1 small bunch celery

1 bag 2% shredd Mozzeralla cheese

grated Parmesan cheese

1 4oz. can Hatch Green chilis

chili powder

Adobo Seasoning (mine came from Fresh & Easy)

Garlic (fresh or powder/flakes)

Cook the quinoa according to the package directions. This seed looks like tiny eyes or miniature ringed planets when cooked. It tastes a little nutty and the texture is very similar to couscous or pasta. It is PACKED with nutrients and balanced protein. While that's going, dice all your veggies up. Put the celery, mushrooms, peppers, and green onions (save about 1/3 for later) into the bottom of a 13 x 9 glass baking dish.  Spread the can of soup onto the top then cover that with a layer of spinach. Add the green chilis & tuna over the spinach and sprinkle lightly with garlic powder/chunks. Cover evenly with a layer of the warm quinoa. Top with cheeses and the rest of the green onions. Sprinkle with chili powder and Adobo seasoning. Bake uncovered at 375 for about 20-30 minutes until bubbly and the cheese browns slightly.