Recent Fave: Quinoa Tuna Salad
Today I made a quinoa and tuna salad that was a huge hit. I would definitely make this again as not only is it super healthy, but it was absolutely delicious.
The recipe is super simple, and only the quinoa needs cooking (unless you don't want to use chickpeas from a can, in that case you can cook those too).
I call this my 5 step cooking (okay, a little more than 5 steps, but I promise, it's super easy).
Cooking ingredients for the Quinoa
1/2 Cup of Red Quinoa (you can use any colour really)
1.5 Cups water
1 Tbsp. Canola oil
2 Cloves of garlic, minced
1/2 Tsp. salt
1 Can of Tuna, drained
1 Can of chickpeas
3 Celery stalks
1 Cup spinach
1/2 Medium onion
4 Sun-dried Tomatoes
2 Tbsp. Olive Oil
1/4 Tsp. Black Pepper
1/4 Tsp. Salt
Serves 4 people
Soak the quinoa in warm water for 5 minutes, then rinse with cold water in a fine mesh strainer for another 2 minutes. This will wash away the filmy coating before cooking. Believe me, the first time I made quinoa the recipe didn't tell me to wash it so thoroughly, and not gonna lie, it tasted like gasoline...
I use a rice cooker, but you can also follow the following steps on a stove top.
Throw the quinoa in with 1.5 cups of water, the oil, garlic and salt all together and bring to a rolling boil. Once boiling, lower heat and cook covered for 15 minutes. After 15 minutes or once the majority of the water has evaporated, take the pot off the stove and let it stand covered for 5 minutes.
While the quinoa is cooking, chop up the celery, onion and sun-dried tomatoes into small pieces. You may decide to chop up your spinach, I didn't as I was using baby spinach.
Combine the last 3 ingredients (Olive oil, pepper and salt) and stir with a fork.
Combine the tuna, quinoa, chickpeas, spinach, celery, onion, sun-dried tomatoes and dressing. Toss well and Ta Da!
You're all done, let me know how yours turns out.