Kristen's Kickin' Quinoa Salad

Total Time
45mins
Prep 15 mins
Cook 30 mins

I was recently sold on quinoa and how awesome it is! Gluten free, an almost perfect protein, easy to prepare, the list goes on! This is a combination of two recipes, one of which I altered. The first is from this site, (#16399, Quinoa-Toasted). The second is from Allrecipes.com (Caron's Kickin' Quinoa Salad), to which I made some changes. We thought it tasted a bit like sushi and loved it! Feel free to add more heat, but this had enough for our family as we've got wee ones. A large portion of the cooking time is cooling time.

Ingredients Nutrition

Directions

  1. Rinse quinoa well in a fine-mesh strainer or cheesecloth (you want to rinse until the water is no longer cloudy and makes no more suds). Drain well and transfer to a dry non-stick skillet.
  2. Heat the skillet and quinoa over medium heat about 15 minutes, stirring, until quinoa is golden brown. Remove from heat.
  3. Begin heating 2 cups water in a saucepan over medium-high heat. Add quinoa and bring to a boil. Once boiling, reduce heat to low and simmer, covered, 15 minutes. Remove from heat, uncover, and stir occasionally until cooled.
  4. Prepare vegetables while you are waiting for the quinoa to cool.
  5. Combine mayo, wasabi powder, lemon juice, tuna, salt and pepper in a large bowl. Add in red pepper and cucumber and stir.
  6. Add cooled quinoa and stir to combine.
  7. Serve garnished with pickled ginger and avocados.