Green Goddess Tuna Quinoa Salad
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 cup uncooked tri-colored quinoa
- ½ cup chopped red onion
- 1 cucumber, peeled and diced
- 1 cup grape tomatoes, quartered
- ⅔ cup thawed green peas
- 1 easy-open can of Genova Yellowfin Tuna in Olive Oil
- For the dressing:
- ½ avocado
- ½ cup nonfat plain greek yogurt
- ¼ cup cilantro
- ¼ cup chopped basil
- 1 lemon, juiced
- 1 clove garlic, peeled
- ¼ teaspoon salt
- Freshly ground black pepper
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Preparation
Step 1
First cook the quinoa: Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil. Once water is boiling, reduce heat to low, cover and allow quinoa to cook for 15 minutes. After 15 minutes, fluff quinoa with a fork and transfer to a large bowl to allow to cool.
Step 2
Next make the dressing by adding avocado, greek yogurt, lemon juice, garlic, basil, cilantro and salt and pepper to a blender or food processor and process until smooth and creamy. Set aside.
Step 3
Add veggies to quinoa along with dressing, peas and flaked yellowfin tuna. Stir well, then taste and adjust seasonings as necessary, including adding more salt and pepper.
Step 4
Finish by garnishing with extra veggies, tomato and cilantro or basil.
Step 5
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