Tri-Colour Quinoa Pasta and Tuna Salad
I grew up loving pasta but gave it all up just to cut down on eating so much wheat. I love eating rice, quinoa, buckwheat and loads of other smart carbs but I miss the texture of perfectly cooked pasta. However, I recently discovered a new 100% quinoa pasta. This was such a revelation and a new beginning for my pasta cooking days.
One warm balmy night I was looking for a quick and simple dinner, that was also substantial, well balanced (PCF Balanced -Protein Carbs Fat) and light. My fridge was full of crisp fresh salad veggies from my favourite grower at my local farmers market.
With just a few simple ingredients this awesome Quinoa Salad gave my partner and I a great meal. Also, we had plenty of leftover quinoa pasta salad for work the next day.
Why not G\give this one a go. I am sure you will not be disappointed.
- 1 tbsp Oil, olive
- 1 medium Onion, mature, brown skinned, peeled, raw
- 2 cloves Garlic, peeled, raw
- 2 tsp Italian Herb Mix
- 100 g Mushroom, common, raw
- 1/2 Capsicum, red, raw
- 1/2 Capsicum, green, raw
- 1 bunch Spinach, English, raw
- 400 g Tuna, canned in water, added salt, drained
- 1/2 cup Parsley, continental, raw
- 2 tbsp Juice, lemon
- 1 tsp Lemon Zest (!)
- 2 tbsp Oil, olive
- 1 pinch Salt, Fine Pink Himalayan
- 1 pinch Peppercorn, Cracked Black
- 1 tsp mustard, dijon (!)
How to prepare
- Toss the Quinoa Pasta into boiling water and boil for about 3-4 minutes or until al-dente. Do not overcook the pasta as you do not want the pasta too soft and mushy.
- Heat the salad portion of the oil in a frying pan over a medium-hot heat. Add onion and saute about 2 minutes, add garlic and cook for another 1 minute, stirring constantly.
- Add the Italian Herb Mix, mushrooms and capsicum and continue to fry for another 2-4 minutes or until slightly tender.
- Stir in the tuna and cook until warm. Allow to heat for about 2 minutes. Remove from the heat and fold in the spinach and parsley.
- Wisk together all the dressing ingredients in a bowl until well mixed. Pour the dressing over the salad and fold through. This dish can be served warm or cold.