Tuna Quinoa Salad
Makes 6 Servings
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DRINK PAIRING | |
|---|---|---|
| Fresh Juice (Beet-Carrot-Pineapple-Celery-Ginger Recommended) | ||
This light grain salad tastes strongly of tuna with additional tart, nutty and herby elements. The quality of tuna used plays a huge role in this salad’s flavor and texture, so we recommend spending the extra money for a really nice can.!
INGREDIENTS
- 2 cups Organic Quinoa (we made a blend of both red & white)
- 1 small Shallot, minced
- ½ cup Fresh Parsley Leaves
- ¼ cup Fennel Fronds
- ¼ cup Celery Leaves
- 1 can top quality Canned Tuna
- ¼ cup Preserved Meyer Lemon, deseeded & minced
- 1/3rd cup (Sherry) Vinaigrette (how to make a vinaigrette)
- Salt & Pepper to taste
DIRECTIONS
1
Soak the quinoa in 3 cups of water for 15 minutes, then move the quinoa and water to a pot on the stove.
2
Bring the water to a simmer, cover, and let the quinoa cook until tender.
3
When the quinoa is cooked, drain off any excess water and cool the quinoa.
4
Put the quinoa and tuna in a large bowl. Stir with a spoon, breaking up the tuna. Add the meyer lemon, shallot, parsley leaves, fennel fronds, vinaigrette and celery leaves. Stir to combine.
5
Taste for seasoning and add salt and pepper. Serve.