This is an easy and tasty salad that is perfect for any time of year. You can easily leave out the tuna if you want it to be vegetarian (or if you don’t like tuna) or you can leave out the cheese to make it dairy free. The whole family likes this recipe and it is still good the next day for cold leftovers.
Tuna Quinoa Salad
For the salad:
- 1 1/2 cups dry quinoa (prepare this according to the package directions and cool).
- 1 cucumber
- 1 shallot, thinly sliced (you can use spring onions if you can’t find shallots)
- 1/8 – 1/4 cup pine nuts, toasted in a pan or the oven*
- 2 cups arugula
- 1 can good quality tuna (packed in water or olive oil)
- 1/2 cup fresh mint, chopped
- crumbled feta cheese (optional)
For the dressing:
- pinch of dried oregano
- 2 garlic cloves, finely chopped or grated on a microplane (or pressed)
- 2 Tablespoons white wine vinegar
- 1 teaspoon dijon mustard
- 1 teaspoon honey
- 1/4 cup olive oil
- salt and pepper
- Prepare the quinoa according to the package and cool to room temperature.
- In a large mixing bowl, mix together all the salad ingredients and stir well.
- In a separate bowl, whisk the dressing ingredients together until they combine and form an emulsion.
- Pour over the salad and mix well. Let rest for about 30 minutes for the flavors to combine and add any additional salt or pepper. Enjoy!
* Pine nuts can be expensive! In the US I usually bought them at Trader Joe’s and here in Germany I usually buy them at Aldi. Just do the best you can, but there aren’t really any good substitutions for them in this recipe.
I edited this recipe (made it simpler and more accessible) from this cookbook.