Quinoa Salad with Tuna and Avocado
Servings
2Serving size
about 2 cups saladThis recipe can easily be multiplied and makes good leftovers.
Ingredients
| 1 cup Water |
| 1/2 cup Quinoa, uncooked |
| 1 can Canned no-salt added tuna fish in water (drained) |
| 1 Tbsp. Olive oil (divided) |
| 2 large Green onions (thinly sliced crosswise) |
| 2 Medium stalk Celery, raw (diced) |
| 1/2 medium Red bell peppers (diced) |
| 4 ounce Grape or cherry tomatoes (halved) |
| 2 tsp. White wine vinegar |
| 2 Tbsp Fresh dill (chopped) |
| 1/4 tsp. Salt |
| 1 dash Black pepper (to taste) |
| 1/2 medium Avocados, raw (diced) |
Instructions
When the water boils, add the quinoa. Reduce the heat to a simmer.
Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.
After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.
When the quinoa is cool, add the remaining 2 teaspoons of olive oil, green onions, celery, peppers, tomatoes, dill, salt, pepper, and avocado.
Fold together gently until well blended.
Chill well. The salad is best if it is chilled overnight before eating.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Quinoa is a great choice for side dishes and you should keep it in your pantry. It has tons of fiber and great texture with a slightly nutty flavor.