A perfect combination of quinoa superfood, creamy avocado, and protein-packed tuna. This vibrant salad is a highly nutritious and energizing lunch option.
Rinse the quinoa thoroughly in a fine-mesh strainer to remove its natural bitter coating (saponin). Combine quinoa and water in a pot with a 1:1.5 ratio. Bring to a boil, then reduce heat to low, cover, and simmer for 15 mins until fluffy and water is absorbed.
Halve the cherry tomatoes, dice the cucumber, and cut the avocado into cubes. Drain the canned tuna completely and flake it with a fork.
Whisk together 1 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, a pinch of Himalayan pink salt, and freshly ground black pepper.
Place the cooled quinoa into a large bowl. Add the flaked tuna, avocado, cherry tomatoes, cucumber, and sweet corn. Drizzle the dressing over the top and toss gently so the avocado stays intact.
Q: Can I substitute quinoa with white rice?
A: You can substitute it with brown rice for a similar health profile. White rice is not recommended as it spikes blood sugar and lacks fiber.
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