Quinoa, Tuna, and Chickpea Salad
A nutrient-rich dinner salad combines quinoa, tuna, and chickpeas with fresh greens, herbs, and vegetables for a satisfying meal.
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Instructions
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Start boiling water for quinoa preparation.
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In a small bowl, prepare the dressing by mixing grated garlic, 2 tablespoons olive oil, 2 tablespoons lemon juice, and a pinch of sea salt; set aside.
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Place quinoa in a heatproof bowl, cover with 1 cup of boiling water, and soak for 5 minutes.
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Drain and rinse the quinoa thoroughly under cold water.
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Transfer the rinsed quinoa to a small saucepan, add 1 cup of water and 1/2 teaspoon of sea salt.
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Bring the quinoa mixture to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes until the water is absorbed.
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Remove from heat, let sit covered for 5 minutes, then fluff the quinoa with a fork.
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Meanwhile, combine tuna, spinach, chickpeas, celery, cilantro, mint, spring onions, and cherry tomatoes in a large mixing bowl.
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Add the cooked quinoa and prepared dressing to the salad, then stir well to coat all ingredients.
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Divide the salad into two large bowls and serve.