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Quinoa salad with char-grilled vegetables and tuna
Take one tin of tuna, a vibrant mix of chargrilled vegetables and the power grain, quinoa, to create this simple salad.
- 25 mins cooking
- Serves 2
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Ingredients
Quinoa salad with char-grilled vegetables and tuna
- 1 small red capsicum, quartered
- 1 medium zucchini, thinly sliced
- 1 baby eggplant, thinly sliced
- 1 small red onion, cut into wedges
- 1 cup (70 grams) quinoa, rinsed, drained
- 1 cup (160 millilitres) water
- 2 teaspoon olive oil
- 1/4 cup (60 millilitres) lemon juice
- 1 teaspoon dijon mustard
- 185 gram canned tuna in springwater, drained
- 2 tablespoon baby basil leaves
Method
Quinoa salad with char-grilled vegetables and tuna
- 1Cook capsicum, zucchini, eggplant and onion on a heated oiled grill plate (or grill or barbecue) until tender. Slice capsicum thickly.
- 2Meanwhile, in a small saucepan, place quinoa with the water; bring to the boil. Reduce heat to low; simmer, covered, 15 minutes or until tender and water is absorbed. Remove from heat; stand 10 minutes, then fluff with a fork.
- 3Combine oil, juice and mustard in a screw-top jar; shake well.
- 4Place quinoa, vegetables and tuna in a bowl with dressing; toss gently to combine. Serve topped with basil leaves.
Notes
Vegetables can be grilled a day ahead; store, covered, in the fridge. The salad can be served warm or cold; add some rocket or spinach leaves, if you like.