Quinoa & tuna salad
14/9/2009
Ingredients
| 2 tbsp | Olive oil |
| 1 cup | Quinoa |
| 1 cup | Chicken stock |
| 1 | Avocado |
| 350 g | Tuna in spring water |
| 1 cup | Cherry tomatoes |
| 3 | Spring onions |
| ⅓ cup | Cashew nuts |
Dressing
| 2 tbsp | Lime juice |
| ¼ cup | Coriander leaves |
| 2 tbsp | Extra virgin olive oil |
| 1 clove | Garlic |
| 1 to taste | Salt & freshly ground pepper |
Directions
- Heat olive oil in a saucepan and lightly toast the quinoa for 2 minutes, stirring continuously.
- Pour over hot chicken stock combined with 1 cup of water and stir. Bring to the boil and then cover and simmer for 15 to 20 minutes until quinoa is just cooked.
- Allow the quinoa to cool to room temperature.
- Combine the dressing ingredients ( lime juice, coriander leaves, extra-virgin olive oil, finely chopped clove garlic, salt and freshly ground black pepper) in a small jug or bowl. Chop the avocado into chunks.
- Place quinoa in a large bowl and gently toss it with the flaked tuna, avocado, halved cherry tomatoes, finely sliced spring onions and lightly toasted cashew nuts.
- Drizzle salad with dressing and serve.
Wine Match
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