Packed with nutrients, protein, and bright flavors, this citrus and herb quinoa salad with tuna takes canned fish to a whole new level.
Course Lunch, Main, Salad
Total Time 20minutes
Author Dana Sandonato
Pinch of kosher salt
25 oz cans of Genova Yellowfin Tuna, drained
1/2cupthinly sliced zucchini, cut into quarters
1shallot, thinly sliced
1/2cuptoasted slivered almonds
Zest of one lemon
Lemon wedges, for serving
Extra chopped fresh herbs, for serving
1lemon, zester and juiced
2TBSPextra virgin olive oil
1clove of garlic, minced
2TBSPchopped fresh dill
1TBSPchopped fresh parsley
1TBSPchopped fresh basil
1TBSPchopped fresh oregano
Cracked black pepper
Rinse and drain the quinoa—this rids the quinoa of its bitter taste. Transfer the quinoa to a saucepan, and bring the heat to medium. Toast the quinoa, stirring occasionally, for about two minutes.
Add the vegetable broth to the saucepan, and bring to a simmer over medium-high heat. Once simmering, lower the heat, cover, and let the quinoa simmer for about 15 minutes or until it has absorbed all of the liquid. When done, fluff it with a fork and set it in a large serving bowl to cool.
While the quinoa cools, make the dressing. Simply whisk all of the ingredients together in a small bowl (or add them to a glass jar with a lid, and shake until well blended); set aside.
Once the quinoa has cooled, add the tuna, zucchini, toasted slivered almonds, and lemon zest to it. Drizzle the dressing over the ingredients and gently toss to coat.
Serve with lemon wedges for an extra spritz of citrus and some extra chopped fresh herbs.
To toast your almonds, place them in a dry pan and place them over medium-low heat. Toast them until they are golden brown and aromatic, shaking the pan every so often to avoid burning.