Tuna Quinoa Salad

Tuna Quinoa Salad

Ingredients

Serves 4

Salad

1 cup quinoa

2 cups / 500 ml water

2 (5 oz / 140 gr) cans tuna in water, drained (I used Wild Planet wild albacore tuna)

1 cup / 5.3 oz / 150 gr cherry tomatoes, halved

½ red onion, thinly sliced

4 cups / 7 oz / 200 gr mesclun salad mix

2 large handfuls mint leaves, finely chopped

3 tablespoons pine nuts, toasted

Dressing

Juice and zest of one lemon

3 tablespoons olive oil

Pinch of red pepper flakes (optional)

Directions

Place quinoa into a fine-mesh strainer. Rinse thoroughly with cool water for about 2 minutes. Rub and swish the quinoa with your hand while rinsing. Drain.

Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce to a gentle simmer, and cover. Cook until all water is absorbed, about 16 minutes. Transfer to a large bowl, fluff with a fork and let cool.

To make the dressing, combine olive oil, lemon juice, lemon zest, and red pepper flakes (if using) in a small bowl.

To make the salad, add the greens in a large bowl and toss them with a sprinkle of salt and pepper.

Add tuna, quinoa, tomatoes, onion, and mint. Toss through dressing and season. Scatter over pine nuts and serve!