Ingredients

The following ingredients have 4 Servings
  • 1 cup uncooked tri-colored quinoa
  • ½ cup chopped red onion
  • 1 cucumber, peeled and diced
  • 1 cup grape tomatoes, quartered
  • ⅔ cup thawed green peas
  • 1 easy-open can of Genova Yellowfin Tuna in Olive Oil
  • For the dressing:
  • ½ avocado
  • ½ cup nonfat plain greek yogurt
  • ¼ cup cilantro
  • ¼ cup chopped basil
  • 1 lemon, juiced
  • 1 clove garlic, peeled
  • ¼ teaspoon salt
  • Freshly ground black pepper

Instruction

  • First cook the quinoa: Add 1 cup quinoa and 2 cups water to a medium pot and bring to a boil. Once water is boiling, reduce heat to low, cover and allow quinoa to cook for 15 minutes. After 15 minutes, fluff quinoa with a fork and transfer to a large bowl to allow to cool.
  • Next make the dressing by adding avocado, greek yogurt, lemon juice, garlic, basil, cilantro and salt and pepper to a blender or food processor and process until smooth and creamy. Set aside.
  • Add veggies to quinoa along with dressing, peas and flaked yellowfin tuna. Stir well, then taste and adjust seasonings as necessary, including adding more salt and pepper.
  • Finish by garnishing with extra veggies, tomato and cilantro or basil.