
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 | |
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 |
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. |
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. |
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. |
4. | Finish by garnishing with extra veggies, tomato and cilantro or basil. |
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