One of my favorite recipes is Tuna Quinoa. Christi first introduced it to me when I was living in Albuquerque. I believe she got it from a weight lifting magazine. It's a great dish as an entree, a side dish, or the perfect protein filled lunch. I can't wait to create more exciting dishes with our new 4 pound bag of quinoa!
1 cup Quinoa
2 5-oz. cans solid white tuna, drained
2/3 cup roughly chopped walnuts or pecans
1 red bell pepper, diced
2 tomatoes, chopped
1 cup chopped parsley
1/2 cup fresh mint
salt and pepper to taste
1/4 cup EVOO
Juice of 1/2 lemon
Place the quinoa in a medium saucepan with 2 cups of water. Heat the pan until boiling. Reduce the heat to medium-low so it is still slightly bubbling. Cook covered for about 12 minutes or until all the water is absorbed. When it's done remove the pot from the heat and allow the quinoa to rest for 5 minutes. While the quinoa is cooking prepare the rest of the ingredients. Put the tuna, nuts, bell pepper, tomatoes, parsley, mint, and salt and pepper into a medium sized bowl. Mix in the quinoa, EVOO and lemon juice.
It's delicious and super healthy!