Quinoa salad with white tuna from Groix & Nature

Discover a fresh and delicious recipe for quinoa with white tuna.

For

2 persons

Préparation

15 minutes

Cooking

12 minutes

1. Rinse the quinoa under cold water, then cook it in twice its volume of salted water for about 12 minutes. Drain and let cool.

2. Dice the avocado, cut the cucumber into small cubes, halve the cherry tomatoes, and finely chop the red onion.

3. In a large salad bowl, mix the cooled quinoa with the chopped vegetables.

4. Add the flaked white tuna (you can add a little of its oil to enrich the salad).

5. Drizzle with lemon juice and oil, then season with salt and pepper to taste.

6. Add a few mint or cilantro leaves just before serving.

A complete bowl: add some chickpeas, red beans, or lentils for an even more filling salad that's rich in plant-based protein.
A Mediterranean version: add black olives, diced feta cheese, or artichoke hearts to accentuate the flavors of the South.
A sweet and savory touch: a few cubes of mango, green apple, or cranberries can provide a nice contrast.
An oil that makes all the difference: Groix & Nature lobster oil is a wonderful substitute for olive oil and adds an elegant hint of the sea, perfect for enhancing the tuna crumble.
For crunch: add roasted seeds (sunflower, pumpkin, sesame), crushed hazelnuts, or slivered almonds to add texture to each bite.
In a jar: for a picnic or lunch on the go, layer the salad in an airtight jar (quinoa at the bottom, tuna, vegetables, herbs). Add the sauce just before eating.

This recipe works with