When I saw this recipe on Savory Spicy Sweet, I knew I wanted to give it a try. Quinoa is known for being a sort of “super food” since it’s low in calories, gluten free, and high in fiber, both soluble and in-soluble, and protein. We’ve had it hot many times as a side dish and main, but I had yet to try one of the cold versions I’ve seen so much of.
If you wanted to make this vegetarian, or simply do not care for tuna, I think it would still be delicious without, but since I had it on hand, I thought I would toss into the mix for some extra protein and flavor. This turned out great, and I am looking forward to finishing the rest throughout the week as a quick and healthy lunch on hand. I’m also excited to try different variations, i.e. rice wine vinegar, sesame oil, and Edamame for an Asian twist, or maybe some chili powder, corn, and black beans for something a little south of the boarder.
- 2 cups water
- 1 cup quinoa, rinsed
- Coarse salt
- ½ cup Red Onion, minced
- 2 cloves Garlic, minced
- 3 Tbsp Vinegar, Champagne or White Wine
- ½ tsp Red Pepper Flakes
- ¼ cup Olive Oil
- ½ cup English Cucumber, quartered and sliced
- ½ cup Red Pepper, medium dice
- ½ cup Grape Tomatoes, halved
- ¼ cup Olive, Kalamata or Black, quartered
- 1 pouch (6.4 oz.)Albacore Tune in water
- ¾ cup Flat Leaf Parsley, finely chopped
- Bring water, quinoa, and 1 teaspoon salt to a boil in a small saucepan. Reduce heat; cover, and simmer until tender and water has been absorbed, about 15 minutes. Set aside to cool slightly.
- Combine onion, garlic, vinegar, and red-pepper flakes in a small bowl. Gradually whisk in oil until emulsified.
- Stir vegetables and parsley into dressing.
- Transfer quinoa to a large bowl, and stir in vegetables and vinaigrette. Fold in tuna breaking up any big chunks, but being careful to keep the bite sized flakes of fish intact. Season with salt to taste.