Quinoa salad with tuna and almonds

Quinoa Salad with Tuna and Almonds: An Explosion of Flavors and Health!

When it comes to healthy and delicious dishes, quinoa salad with tuna and almonds easily finds its place in the hearts of food lovers. This recipe is not only easy to prepare but also brings a wealth of nutritional benefits. Quinoa, often referred to as the 'mother grain,' was cherished by the ancient Incas for its extraordinary properties. Today, it is recognized as a superfood, rich in protein, vitamins, and minerals.

Total preparation time: 35 minutes
Cooking time: 20 minutes
Number of servings: 4

Ingredients:
- 150 g quinoa
- 1 can of tuna (chunks)
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1/2 cucumber
- 1 small can of corn
- 100 g roasted almonds
- 1 cube of butter
- Salt and pepper to taste
- Juice of 1 lemon
- Olive oil
- A handful of fresh parsley
- A handful of fresh basil
- Cherry tomatoes for garnish

Preparation:

1. Preparing the quinoa: The first step is to take care of the quinoa. It needs to be washed thoroughly before cooking. Why? There is a protective coating on the grains called saponin, which can give it a bitter taste. Rinse the quinoa under cold running water, gently agitating it with your hand until the water runs clear.

2. Boiling the quinoa: In a pot, add 300 ml of water (twice the amount of quinoa) and a pinch of salt. When the water starts to boil, add the rinsed quinoa. Cover with a lid and let it simmer on low heat for 15-20 minutes, until the grains become translucent and separate easily. Finally, add the butter cube, salt, and pepper to taste. Stir gently and let it cool for 15 minutes.

3. Preparing the vegetables: In the meantime, wash and chop the bell peppers and cucumber into cubes. Drain the tuna from the can and prepare the remaining ingredients. The roasted almonds can be left whole or chopped, depending on your preference.

4. Making the dressing: In a small bowl, combine the lemon juice with olive oil, salt, pepper, and chopped herbs. For an extra flavor boost, you can also add a bit of Dijon mustard or a teaspoon of honey if you like a sweeter taste.

5. Assembling the salad: In a large bowl, add the cooled quinoa, chopped vegetables, tuna, and corn. Pour in the prepared dressing and mix gently so that all the ingredients combine harmoniously.

6. Garnishing and serving: Finally, garnish the salad with cherry tomatoes and fresh basil and parsley leaves. You can serve it immediately or let it chill in the refrigerator for an hour to enhance the flavors.

Practical tips:
- Variations: You can add other vegetables like grated carrots, olives, or avocado to customize the salad to your taste.
- A source of protein: If you want to turn this salad into a more substantial lunch or dinner, you can add cubes of feta cheese or even grilled chicken.
- Serving: Quinoa salad pairs wonderfully with a glass of white wine or a cold green tea for a healthy and balanced meal.

Nutritional benefits:
Quinoa is an excellent source of plant-based protein, rich in essential amino acids. It is also a good source of fiber, which helps maintain digestive health. Almonds add healthy fats and vitamins, while tuna is an excellent source of omega-3 and quality protein.

Frequently asked questions:
- Can leftover quinoa from other dishes be used? Absolutely! Leftover quinoa from other meals can be used, and it is even recommended to avoid food waste.
- Can I make the salad with other types of fish? Of course! You can substitute tuna with smoked salmon or sardines to add a different flavor note.
- How long does the salad last in the refrigerator? This salad can be stored in the refrigerator for 2-3 days. Make sure to cover it well to maintain freshness.

In conclusion, quinoa salad with tuna and almonds is not just a healthy dish but also an excellent choice to impress guests or simply to treat yourself to a light and flavorful meal. Enjoy your meal and I hope you savor every bite!