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
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Cooking tools:
- Microplane
- Fine-mesh sieve
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Fork
- Serving bowl
- Stove
- Kitchen scale
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
- 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
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