Ingredients

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

Instructions

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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