I love the versatility of quinoa. It is a great canvas for a salad. Quinoa’s nutty flavor comes to
Yield: 4 servings
Time: 40 minutes
Ingredients:
- 1 cup (160 g) quinoa, washed and drained
- 2 cups (500 ml) of water or vegetable stock
- 1 small broccoli, broken into florets
- salt and pepper
- 1/2 cup (70 g) thin red onion slices
- 1 Tbsp ice water
- 1 Tbsp red wine vinegar
- 1/2 cup (120 ml) + 3 Tbsp extra virgin olive oil
- 2 cans good quality tuna in olive oil
- 1/2 cup (60 g) cubed feta cheese
- 3/4 cup (20 g) cilantro or flat-leaf parsley, roughly chopped
- 1 tsp finely minced jalapeno
- 3 garlic cloves, finely minced
- 4 Tbsp fresh lime juice or to taste
- 1 cup (200 g) cherry tomatoes, sliced lengthwise
Preparation:
Preheat oven to 450° F/230° C.
In a small bowl toss red onion slices together with the ice water, red vinegar, salt,
Place broccoli florets in a bowl and drizzle it with 3 tablespoons of extra virgin olive oil, salt, and pepper. Mix well making sure broccoli is well coated with oil. Line a baking sheet with parchment paper and spread broccoli on it. Roast for about 8-10 minutes on each side for a total of 15-20 minutes or until the crown is lightly charred. Remove from the oven and let it cool.
In the meantime bring 2 cups (500ml) of water or vegetable stock to a boil. Add the quinoa, give it a stir and cover the pot. Reduce the heat and simmer quinoa for about 10 minutes or until water is absorbed. Remove from the heat, uncover the pot and let it sit for about 5 minutes longer. Fluff it up with a fork.
In a small bowl whisk together the lime juice, the 1/2 cup (120 ml) of extra virgin olive oil, minced garlic, salt, and pepper. Set aside. Drain red onion slices and spread them on paper towels.
Combine the cooled quinoa, broccoli, tuna, feta cheese, cilantro, jalapeno pepper, onion slices, and cherry tomatoes. Add the lime juice dressing and mix it gently. Taste and adjust seasonings if necessary.
