Citrus and Herb Quinoa Salad with Tuna
Our flavorful citrus and herb quinoa salad with tuna recipe features a lemon herb dressing over quinoa, yellowfin tuna, slivered almonds, and zucchini slices.
Ingredients
- 1 (43 oz) packet Chicken of the Sea® Wild Caught Light Yellowfin Tuna
- 1 qt quinoa
- 2 qt vegetable broth
- 1 tsp kosher salt
- 2 c zucchini slices, quartered
- 4 shallot, thinly sliced
- 2 c slivered almonds
- Zest of 4 lemons
- Lemon wedges, for serving
- Chopped herbs, for serving
Dressing
- 4 lemons, zested and juiced
- ½ c extra virgin olive oil
- 2 tsp minced garlic
- ½ c dill, chopped
- ¼ c parsley, chopped
- ¼ c basil, chopped
- ¼ c oregano, chopped
- ½ c water
- 1 tsp kosher salt
- Cracked black pepper
Instructions
- Rinse and drain the quinoa. Transfer the quinoa to a saucepan over medium heat. Toast the quinoa, stirring occasionally, for about two minutes.
- Add the vegetable broth and bring to a simmer over medium-high heat. Once simmering, lower the heat, cover, and let the quinoa simmer for about 15 minutes or until it has absorbed all of the liquid.
- Meanwhile, toast the almonds. Place them in a dry pan over medium-low heat, and toast them until they are golden brown and aromatic, shaking the pan every so often to avoid burning.
- When the quinoa is done, fluff it with a fork and set it in a large serving bowl to cool.
- Make the dressing: whisk all of the ingredients together in a small bowl; set aside.
- Once the quinoa has cooled, add the tuna, zucchini, toasted slivered almonds, and lemon zest. Drizzle the dressing over the ingredients and gently toss to coat.
- Serve with lemon wedges and chopped fresh herbs as a garnish.
