Two years ago, had you asked me if I liked quinoa (pronounced “kee-nwah”), I would have said “no” on the assumption that it was a rare and dangerous martial art. Funny then, that this is my second blog post in a row featuring the increasingly popular edible seed.
This quinoa, tuna and chickpea salad represents my first foray into the world of quinoa recipes. And I like it.
These three ingredients: quinoa, tuna and chickpeas are really quite substantial – much more so than the little bubbles of quinoa would lead you to believe. The other ingredients, baby spinach, tomato, spring onion, mint and cilantro (coriander) give the salad its color, freshness and flavor.
The dressing is simple: extra virgin olive oil, lemon juice and garlic.
This recipe ticks all the boxes: it’s easy to prepare, delicious and covers pretty much all your food groups. It’s also filling enough to be an entire meal in itself.
Photo: © S. Wongkaew (2008) licensed to About.com, Inc