Tuna Quinoa Salad

1. 1
   boil · ~15 min

   Cook the quinoa.

   1.Rinse 1 cup quinoa under cold water in a fine-mesh strainer.

   2.Combine quinoa with 2 cups water and 1 pinch of the salt in a medium saucepan.

   3.Bring to a boil over high heat, then reduce to low, cover, and simmer for 12 minutes.

   4.Remove from heat and let stand covered for 3 minutes, then fluff with a fork.

   TIPKeep the lid on during the rest — the trapped steam finishes the quinoa perfectly.
2. 2
   prep · ~5 min

   Prep the vegetables and tuna.

   1.Dice the cucumber into small cubes.

   2.Halve the cherry tomatoes.

   3.Finely dice the red onion.

   4.Drain the canned tuna and flake it into a large mixing bowl with a fork.
3. 3
   mix · ~2 min

   Make the lemon-herb dressing.

   1.In a small bowl, whisk together olive oil, lemon juice, dijon mustard, and minced garlic.

   2.Season with the remaining salt and a pinch of black pepper.

   3.Whisk until the dressing is smooth and slightly emulsified.

   TIPWhisking the mustard with the acid first helps the oil blend in smoothly.
4. 4
   assemble · ~3 min

   Assemble the salad.

   1.Add the cooled quinoa, cucumber, cherry tomatoes, and red onion to the bowl with the tuna.

   2.Pour the dressing over everything and toss gently until evenly coated.

   3.Fold in the chopped parsley.
5. 5
   rest · ~10 min

   Chill briefly before serving.

   Cover and refrigerate the salad for 10 minutes to let the flavors meld together.

   TIPThis salad tastes even better after 30 minutes — make it ahead if you can.
6. 6
   serve

   Serve the tuna quinoa salad.

   Give the salad a quick toss before serving. Spoon into bowls and enjoy chilled or at room temperature.

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