Refreshing Tuna and Dill Quinoa Bowl
Enjoy a protein-packed Tuna and Dill Quinoa Salad, featuring flaky canned tuna, nutty quinoa, crisp cucumber, and fragrant dill. Served on a bed of mixed lettuce and mizuna greens, this cool salad is perfect for a healthy lunch or light dinner. With a burst of flavors and textures, it’s a simple yet satisfying option for any meal.
ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (5 oz) tuna, drained
- 1 cup cucumber, diced
- 1/2 cup fresh dill, chopped
- 1/4 cup lemon juice
- 3 tablespoons olive oil
- Salt and pepper to taste
- 4 cups mixed lettuce greens
- 2 cups mizuna greens
steps
- 1.
In a medium saucepan, bring 2 cups of water to a boil.
- 2.
Add the rinsed quinoa, reduce heat, cover, and simmer for 15 minutes until the water is absorbed.
- 3.
Fluff the cooked quinoa with a fork and allow it to cool.
- 4.
In a large mixing bowl, combine the tuna, diced cucumber, chopped dill, lemon juice, and olive oil.
- 5.
Add the cooled quinoa to the mixing bowl and gently mix to combine.
- 6.
Season with salt and pepper to taste.
- 7.
On serving plates, arrange a bed of mixed lettuce and mizuna greens.
- 8.
Spoon the Tuna and Dill Quinoa mixture on top of the greens.
- 9.
Serve chilled or at room temperature for a refreshing meal.