Quinoa and Tuna Spring salad, recipe.

Notes about cooking quinoa: 
1) Always rinse the quinoa first by using a sieve and running water through it and the quinoa. Quinoa has a coating called saponin, which must be rinsed off before cooking.
2) Always use twice the amount of water to grains when cooking (ie, 1 C water to 1/2 C quinoa)
3) You can get different colours of quinoa, I used red. They all taste pretty much the same.

Quinoa and Tuna Spring salad:
2 small servings.


1/2 C quinoa (pronounced keen-wah)
1 C water


1/2 C mixed lettuce
1/8 C chopped parsley
2 small Spring Onions
200grams of tinned tuna
1 lemon, zested and juiced. (or lemon zest and 2tbsp of White Vinegar)
salt/pepper
Put rinsed quinoa and water in a pot, cover and bring to the boil. When it's boiling, turn to a low simmer and cook until all of the liquid is absorbed. (About 15 mins)Shred the lettuce into your serving bowl, chop the spring onions and parsley. Add to serving bowl, but retain a small amount of parsley for decoration.Put the tuna in the bowl, breaking up the chunks.When the quinoa is cooked, let it cool slightly before adding to the salad because it will wilt the leaves. Combine all of the ingredients, including the lemon zest and juice/vinegar. Season with salt and pepper to taste. Toss together and sprinkle with the left over parsley.Serve immediately.


You can also make this salad without lettuce and spring onions. Just add more parsley.

Enjoy!