Quinoa, Tuna, Lime & Cilantro Salad
Adapted from Clean Eating, Winter 2008
Prep time: 20 minutes
Cooling time: 10 minutes or so in the fridge, 20 or so on the counter in a sieve
Keeps well refrigerated for several days
1 cup Quinoa
1 tbsp olive oil to toast the quinoa)
1 cup water
1 cup broth (vegetable or chicken)
1 tin tuna, drained
1 cup cooked chick peas ( I used canned, drained and sprinkled with some Italian herbs & good olive oil – I like to keep a batch in the fridge for just such occasions)
3 green onions, sliced
1 heaping handful of grape or cherry tomatoes (I leave them whole, but you could cut them in half)
½ avocado, cubed
¼ cup red onion, cut in thin slivers
½ cup fresh cilantro, chopped (and for those of you who dislike cilantro, there’s always oregano, basil or parsley)
¼ cup extra virgin olive oil
Juice of 2 large limes
1 cloves garlic, minced
Pinch of red chili pepper flakes
Freshly ground pepper to taste
1. Rinse the quinoa well and drain. This step is really important. It gets rid of the bitter coating of the grain.
2. In a medium sized pot, heat 1 tbsp olive oil over medium high heat and add the quinoa to toast it. This step only takes 2-3 minutes but it really gives the quinoa a rich, toasted flavor. Add the water and broth (You could just use water, but I like more oomph) and stir. Bring to a boil, cover and reduce the heat to a simmer. This step takes 15-20 minutes. You want the quinoa soft but not mushy, so test after 15 minutes. If the quinoa seems soft but too wet, turn up the heat and without covering cook over high for a couple of minutes, stirring. Remove from heat and allow to cool.
3. In a small bowl, mix the dressing ingredients together and taste. It should be quite tart. The quinoa absorbs a lot of the tang.
4. Put the quinoa in a serving bowl, fluffing as you pour it in. Add the rest of the ingredients and top with dressing. Toss well and serve.
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