Citrus and Herb Quinoa Salad with Tuna

Full of deep flavors and easy to prepare, this bright yet savory salad serves up a well-rounded, incredibly satisfying meal — topped with succulent Genova Yellowfin tuna fillets.

20 Minutes Total Time

6-8 Servings

Ingredients

1 cup quinoa, rinsed and drained
2 cups vegetable broth
Pinch of kosher salt
2 – 5 oz. cans Genova Yellowfin Tuna in Olive Oil, drained
½ cup zucchini slices, quartered
1 shallot, thinly sliced
½ cup slivered almonds
Zest of one lemon
Lemon wedges, for serving
Extra chopped fresh herbs, for serving

Dressing

1 lemon, zested and juiced
2 Tablespoons extra virgin olive oil
1 clove of garlic, minced
2 Tablespoons fresh chopped dill
1 Tablespoon fresh chopped parsley
1 Tablespoon fresh chopped basil
1 Tablespoon fresh oregano
2 Tablespoons water
¼ teaspoon kosher salt
Cracked black pepper

Directions

Rinse and drain the quinoa to rid the quinoa of its bitter taste. Transfer the quinoa to a saucepan over medium heat. Toast the quinoa, stirring occasionally, for about two minutes.
Add the vegetable broth to the saucepan, and then 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.
While the quinoa is summering, 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.
While the quinoa cools, make the dressing. Simply whisk all of the ingredients together in a small bowl (or add them to a glass jar with a lid and shake until well blended); set aside.
Once the quinoa has cooled, add the Genova Yellowfin Tuna, zucchini, toasted slivered almonds, and lemon zest to it. Drizzle the dressing over the ingredients and gently toss to coat.
Serve with lemon wedges for an extra spritz of citrus and some extra chopped fresh herbs as a garnish.