Servings: 3
Prep time: 10 min Cooking time: 20 min
Ingredients
Quinoa
1/2 cup quinoa, dry
1 cup water
1/4 tsp salt
Dijon Vinaigrette
2 1/2 Tbsp white wine vinegar
3 1/2 Tbsp extra virgin olive oil
1 Tbsp dijon mustard
1/2 tsp maple syrup
1 Tbsp lemon juice
1/4 tsp salt
1/8 tsp black pepper
Salad
6 cups arugula
2 cans tuna
1 cup strawberries (chopped)
1 avocado (diced)
3 Tbsp sliced almonds
1 cup cherry tomatoes, halved
Directions
1. For quinoa, add quinoa, salt, and 1 cup of water to a pot and bring to a boil. (Tip: for more fragrant quinoa, dry toast in the pan before adding water for 1-2 minutes.)
2. Reduce heat to low and cook, covered for about 20 minutes or until liquid is absorbed.
3. Once finished, turn off the heat and fluff quinoa with a fork.
4. For the vinaigrette: Add all ingredients to an airtight container and shake or whisk until combined. Store on the counter until ready to use.
5. For the salad: Drain tuna and add to a large mixing bowl. Flake tuna with a fork. To the mixing bowl add the cooled quinoa, arugula, avocado, slivered almonds, sliced strawberries, and chopped tomatoes. Toss to combine. Portion and serve.
Notes:
For best results, store all items separately in the fridge and assemble the salad just before serving.
Swap arugula for baby spinach or your favorite dark leafy green.
Swap slivered almonds with sunflower seeds, pumpkin seeds, hemp seeds or chopped walnuts instead.
