Spicy Quinoa, Tuna and Roasted Broccoli Salad Recipe

Spicy Quinoa, Tuna and Roasted Broccoli Salad

I love the versatility of quinoa. It is a great canvas for a salad. Quinoa’s nutty flavor comes to shine when combined with grassy and pungent herbs like cilantro. A vegetarian version of this recipe is easily achieved if you leave out the tuna and add some nuts for a crunch.

Yield: 4 servings

Time: 40 minutes

Ingredients:

US MeasuresMetric
  • 1 cup quinoa, washed and drained
  • 2 cups of water or vegetable stock
  • 1 small broccoli, broken into florets
  • salt and pepper
  • 1/2 cup thin red onion slices
  • 1 Tbsp ice water
  • 1 Tbsp red wine vinegar
  • 1/2 cup + 3 Tbsp extra virgin olive oil
  • 2 cans good quality tuna in olive oil
  • 1/2 cup cubed feta cheese
  • 3/4 cup roughly chopped cilantro or Italian parsley
  • 1 tsp finely minced jalapeno
  • 3 garlic cloves, finely minced
  • 4 Tbsp fresh lime juice or to taste
  • 1 cup cherry tomatoes, sliced lengthwise
  • 160 g quinoa, washed and drained
  • 500 ml of water or vegetable stock
  • 1 small broccoli, broken into florets
  • salt and pepper
  • 70 g thin red onion slices
  • 1 Tbsp ice water
  • 1 Tbsp red wine vinegar
  • 120 ml + 3 Tbsp extra virgin olive oil
  • 2 cans good quality tuna in olive oil
  • 60 g cubed feta cheese
  • 20 g roughly chopped cilantro or Italian parsley
  • 1 tsp finely minced jalapeno
  • 3 garlic cloves, finely minced
  • 4 Tbsp fresh lime juice or to taste
  • 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, and pepper. Set aside until ready to use.

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.

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