Served warm or chilled, this tangy salad is perfect for summer. Don’t worry about how much lemon is in here – the quinoa really soaks it up. Flakes of tuna give it a wonderful piquant flavor that meld beautifully with all the citrus and fresh herbs.
Prep time: 20 minutes
Total time: 35 minutes
Yield: 8 servings
Special equipment: lemon zester
4 c. water
2 c. quinoa
1 tsp. salt
15 oz. tuna packed in olive oil, strained (3 cans)
4 tsp. fresh lemon zest
3/4 c. extra virgin olive oil
1/2 c. fresh lemon juice
3 medium cloves garlic, crushed (about 3 tsp)
1/2 c. thinly sliced scallions (about 4)
1/2 c. julienned basil
1 1/2 tsp. kosher salt
1/2 tsp. freshly ground pepper
- Set water to boil in a medium sauce pan. Add quinoa and salt and bring back to a boil. Reduce and simmer covered for 15 minutes. Pull off heat and let sit, covered, while you prepare the tuna.
- Into a large bowl, add the drained tuna, (flaked with a fork), lemon zest, olive oil, lemon juice and garlic. Stir thoroughly and fold into the quinoa with a spatula.
- Add scallions, basil, salt and pepper stir to combine. Serve warm or chilled.