The perfect recipe for that unexpected visit has arrived! It’s tasty, healthy and it’ll make you look like a professional chef! Shoutout @thespruceeats for the recipe! Don’t forget to share your thoughts with the rest of us! We’ll love to read you!
INGREDIENTS
For the Salad:
- 1/2 cup quinoa
- 2 cups water, divided
- 1/2 teaspoon sea salt
- 1 (7-ounce) can water-packed tuna, drained
- 2 cups loosely packed baby spinach
- 1 (14-ounce) can chickpeas, rinsed and drained
- 1/3 cup finely chopped celery
- 1/3 cup coarsely chopped fresh cilantro leaves
- 1/3 cup coarsely chopped fresh mint
- 2 medium spring onions, thinly sliced
- 8 large cherry tomatoes, quartered
For the Dressing:
- 1 medium clove garlic, grated
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 pinch sea salt
PREPARATION
DRESSING
• In a small bowl, mix together grated garlic clove, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice and a pinch of sea salt. Set aside.
SALAD
• Gather the ingredients.
• Place quinoa in a small, heatproof bowl. Cover with 1 cup of boiling water and soak for 5 minutes.
• Use a sieve to drain it and then give the quinoa a good wash under cold, running water. Run your fingers through it while you wash it.
• Place quinoa in a small saucepan and add the remaining 1 cup of water and 1/2 teaspoon of sea salt. Bring to a boil, then lower heat to medium-low and cover. Simmer for 15 minutes or until the water has been absorbed. Remove quinoa from heat and allow to sit for 5 minutes with a lid on.
• Meanwhile, in a large mixing bowl, combine the tuna, spinach, chickpeas, celery, cilantro, mint, spring onions, and cherry tomatoes.
• Fluff the quinoa gently with a fork and then add to the salad ingredients. Add the dressing and then stir well to coat the ingredients. Divide salad between 2 large bowls and serve.
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