Mediterranean Organic Tuna and Quinoa Salad
ErewhonMediterranean Organic Tuna and Quinoa Salad
Ingredients
For the Quinoa Salad
- 1 cup organic quinoa, rinsed
- 2 cups water
- 1/2 teaspoon sea salt
- 2 cans organic albacore tuna in olive oil, drained
- 1 organic cucumber, diced
- 1 1/2 cups organic cherry tomatoes, halved
- 1/4 cup organic red onion, finely diced
- 1/2 organic bell pepper, any color, diced
- 1/2 cup organic Kalamata olives, pitted and halved
- 1/4 cup organic fresh parsley, chopped
- 2 tablespoons organic fresh mint, chopped
For the Lemon Herb Vinaigrette
- 1 organic lemon, juiced
- 1/4 cup organic extra virgin olive oil
- 2 tablespoons organic red wine vinegar
- 1 teaspoon organic Dijon mustard
- 1/2 teaspoon dried organic oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Rinse the organic quinoa thoroughly under cold water using a fine-mesh sieve. This removes saponins, which can give quinoa a bitter taste.
⏱️ 2 min
- 2
Combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon of sea salt in a medium saucepan. Bring to a boil over medium-high heat.
⏱️ 3 min
- 3
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 4
While the quinoa is cooking, prepare the vegetables. Dice the organic cucumber, halve the organic cherry tomatoes, finely dice the organic red onion, dice the organic bell pepper, and halve the pitted organic Kalamata olives. Chop the organic fresh parsley and organic fresh mint.
⏱️ 10 min
- 5
In a small bowl, whisk together the fresh juice from one organic lemon, organic extra virgin olive oil, organic red wine vinegar, organic Dijon mustard, dried organic oregano, 1/4 teaspoon sea salt, and freshly ground black pepper until well combined. This creates a vibrant, clean dressing.
⏱️ 3 min
- 6
In a large bowl, combine the cooked and cooled organic quinoa, drained organic albacore tuna, diced organic cucumber, halved organic cherry tomatoes, diced organic red onion, diced organic bell pepper, halved organic Kalamata olives, chopped organic fresh parsley, and chopped organic fresh mint.
⏱️ 5 min
- 7
Pour the lemon herb vinaigrette over the quinoa and tuna mixture. Gently toss to ensure all ingredients are evenly coated with the dressing. This allows the flavors to meld beautifully.
⏱️ 2 min
- 8
For optimal flavor, cover the salad and refrigerate for at least 10 minutes before serving. This allows the ingredients to marinate in the dressing, enhancing the Mediterranean profile.
⏱️ 10 min
- 9
Serve chilled as a refreshing and nutrient-dense main course or a vibrant side dish. Enjoy the wholesome goodness of this Erewhon-inspired creation!
Kitchen Tools
Nutrition Facts (per serving)
ErewhonMediterranean Organic Tuna and Quinoa Salad
Ingredients
For the Quinoa Salad
- 1 cup organic quinoa, rinsed
- 2 cups water
- 1/2 teaspoon sea salt
- 2 cans organic albacore tuna in olive oil, drained
- 1 organic cucumber, diced
- 1 1/2 cups organic cherry tomatoes, halved
- 1/4 cup organic red onion, finely diced
- 1/2 organic bell pepper, any color, diced
- 1/2 cup organic Kalamata olives, pitted and halved
- 1/4 cup organic fresh parsley, chopped
- 2 tablespoons organic fresh mint, chopped
For the Lemon Herb Vinaigrette
- 1 organic lemon, juiced
- 1/4 cup organic extra virgin olive oil
- 2 tablespoons organic red wine vinegar
- 1 teaspoon organic Dijon mustard
- 1/2 teaspoon dried organic oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- 1
Rinse the organic quinoa thoroughly under cold water using a fine-mesh sieve. This removes saponins, which can give quinoa a bitter taste.
⏱️ 2 min - 2
Combine the rinsed quinoa, 2 cups of water, and 1/2 teaspoon of sea salt in a medium saucepan. Bring to a boil over medium-high heat.
⏱️ 3 min - 3
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 4
While the quinoa is cooking, prepare the vegetables. Dice the organic cucumber, halve the organic cherry tomatoes, finely dice the organic red onion, dice the organic bell pepper, and halve the pitted organic Kalamata olives. Chop the organic fresh parsley and organic fresh mint.
⏱️ 10 min - 5
In a small bowl, whisk together the fresh juice from one organic lemon, organic extra virgin olive oil, organic red wine vinegar, organic Dijon mustard, dried organic oregano, 1/4 teaspoon sea salt, and freshly ground black pepper until well combined. This creates a vibrant, clean dressing.
⏱️ 3 min - 6
In a large bowl, combine the cooked and cooled organic quinoa, drained organic albacore tuna, diced organic cucumber, halved organic cherry tomatoes, diced organic red onion, diced organic bell pepper, halved organic Kalamata olives, chopped organic fresh parsley, and chopped organic fresh mint.
⏱️ 5 min - 7
Pour the lemon herb vinaigrette over the quinoa and tuna mixture. Gently toss to ensure all ingredients are evenly coated with the dressing. This allows the flavors to meld beautifully.
⏱️ 2 min - 8
For optimal flavor, cover the salad and refrigerate for at least 10 minutes before serving. This allows the ingredients to marinate in the dressing, enhancing the Mediterranean profile.
⏱️ 10 min - 9
Serve chilled as a refreshing and nutrient-dense main course or a vibrant side dish. Enjoy the wholesome goodness of this Erewhon-inspired creation!