Za'atar Salmon & Herb Salad
MediterraneanHigh proteinGluten free30 minBudget friendlyVeganHigh proteinGluten freeVegan
20 min4 servings
Why this meal
Ready in 20 minHigh proteinBudget friendlyVeganGluten-free
Ingredients
- 1 cup quinoa
- 1 cup water
- 2 cans canned tuna in water
- 1 cup canned chickpeas, drained and rinsed
- 0.5 cup red onion, finely chopped
- 1 celery stalk, finely chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh dill, chopped
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon crushed red pepper flakes
- 4 lemon wedges (optional)
Instructions
- 1.Rinse quinoa under cold water until water runs clear. In a medium pot, combine quinoa with 1 cup of water and a pinch of salt. Bring to a boil, then reduce to a simmer and cook covered for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- 2.Drain and rinse canned tuna and chickpeas.
- 3.In a large bowl, combine cooked quinoa, tuna, chickpeas, and finely chopped red onion and celery.
- 4.In a separate small bowl, whisk together olive oil, lemon juice, chopped fresh dill, Dijon mustard, garlic powder, salt, black pepper, and a pinch of crushed red pepper flakes.
- 5.Pour dressing over the salad and toss well to coat all ingredients evenly.
- 6.Serve chilled or at room temperature, garnished with additional dill and lemon wedges if desired.
Recipe by
Tess Laurent