Quinoa tuna salad

Ingredients

• 1/2 cup quinoa
• 6 ounces canned albacore tuna, drained
• 1 cup asparagus, cut into 2-inch lengths
• 1/3 cup chopped red bell pepper
• 1 tablespoon capers, drained and rinsed
• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 heaping tablespoon chopped chives

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Preparation

• Cook the quinoa in lightly boiling water until translucent, about 10 minutes, add the asparagus and boil for 1-2 minutes more. Drain and set aside.
• While the quinoa is cooking, combine the tuna, bell pepper, and capers in a bowl.
• In a blender, combine the olive oil, lemon juice, chives and a pinch of kosher salt. Blend until emulsified.
• Add the cooked quinoa and asparagus to the bowl with the other ingredients. Pour the vinaigrette over and toss to combine.
  
• Season to taste with salt and freshly ground black pepper. Serve warm or chilled.

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