Lemon, Tuna and Quinoa Salad
Servings: 2
This Lemon, Tuna, and Quinoa Salad is a light, refreshing, and protein-packed meal perfect for a quick lunch or dinner. With fresh herbs, crunchy veggies, and a zesty lemon dressing, it's nutritious and delicious.
Ingredients
- 130 g quinoa - or 2 cups cooked
- 185 g can tuna -drained
- 10 cherry tomatoes -halved
- 25 g leafy greens (1 cup)
- ¼ bunch/s fresh coriander or mint leaves -leaves picked off stems
- 1 carrot/s (large) grated or julienned
Dressing
- ½ lemon/s -zest and juice
- 60 ml extra virgin olive oil extra virgin (or roughly double the quantity of oil to lemon juice) (¼ cup)
- 1 tsp red wine vinegar
- Sea salt and freshly ground black pepper -to taste
- ¼ tsp smoked paprika
Instructions
- Firstly rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 1½ cups of water.
- Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
- Place all of the dressing ingredients into a jar and shake well to combine.
- In a large bowl mix together the quinoa and tuna.
- Mix through the dressing, adding gradually until the quinoa and tuna are well coated but not drowning in dressing.
- Now fold through the tomatoes, carrot, leafy greens and herbs. Enjoy!
Store
- Store in an airtight container in the fridge.