Quinoa Salad with Tuna
I like quinoa but only with lots of flavour. It is a high protein seed harvested from the quinoa plant but is often confused with cereals. You cook it like rice, at a 2 to 1 ratio of liquid to quinoa. Bring to a boil. Turn heat down and cover. Simmer for about 15-20 minutes, until the liquid is absorbed and the seeds have exploded. Fluff with fork before serving.
I found this recipe while hunting for a tuna salad. Its from a site called the Online Pastry Chef, and while I am making it on a Sunday, it will be my lunches for this week:
- 2 Tbs extra virgin olive oil
- 1 shallot or small onion, minced
- 1 carrot, scrubbed and cut into small dice
- 1 celery rib rib, scrubbed and cut into small dice
- salt and pepper, to taste
- ½ tsp Old Bay Spice (OR 1 bay leaf plus a few whole cloves and a pinch of sweet paprika)
- zest of one orange and lemon (I only had lemon on hand)
- 12 oz. (1½ cups) quinoa, rinsed
- 24 oz. (3 cups) homemade chicken stock
- 2 cans tuna in water, drained and flaked (Note to self: next time I would try ground turkey or chicken)
Directions:
- Saute the vegetables in saucepan until soft
- Add quinoa and cook 2-3 minutes more to coating it w/oil
- Add the chicken stock and spices, bring to a boil then cover and reduc to a simmer
- After 15 minutes, add the flaked tuna and cook 3 minutes more. Remove and discard bay leaf and cloves if using.
- Fluff the quinoa and serve warm
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