Crunchy Quinoa and Tuna Salad

Serves 2.
Prep time: 10 minutes

What you need:

Salad:

  • 2 cups cooked quinoa
  • 2 broccoli stems*, chopped
  • 1 red pepper
  • 1 can tuna (packed in water), drained
  • ½ cup cilantro, roughly chopped
  • 2 green onions, sliced

Dressing:

  • 1/3 cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp. Dijon mustard
  • 1 clove garlic, crushed
  • 1 tsp. miso (optional)

What you do:

Combine the salad ingredients in a salad bowl. Mix well.

Whisk together the salad dressing ingredients and pour over the salad.

Serve immediately.

*Useful tips: Don’t discard your broccoli stems. Cut out the hard outer layer. The inside is crunchy and delicious. The consistency is similar to that of water chestnuts.

Always make a big batch of quinoa in advance. You can then use it in soups, salads or as a side dish with your favourite protein. Cooking it in homemade bone broth adds to its nutritional value.

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