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OMG let’s eat lunch.  I’m starving. IMG_0611

How was your weekend?  I was HOME for the first time in 7 weeks and it felt so good.  Laundry was done.  Food was prepared. 

Also Jay sang as an Elvis impersonator on Friday night – any interest in that story?

It was a great weekend, and of course today it’s cold and rainy and MONDAY but that’s totally OK because we. can. do. this. week.  IMG_0617

We’re going to start this week with a healthy lunch, too.  Or dinner!  This meal could be for anytime of day.  

It’s HEALTHY, delicious, and takes REALLY as long to make as it takes to cook quinoa.  I’d suggest making quinoa in advance and keeping a bunch of it in the fridge, then you’ll have it for quick and delicious recipes like this one! 

You need quinoa – already cooked for an even faster version of this recipe.  You also need dill, cucumber, green onion, lemon, tuna, and olive oil.  Maybe some salt, and that’s it.  If you hate tuna leave it out!  Or add sliced grilled chicken!  No one has to know. IMG_0594

First, measure the quinoa and water and get that started – cooking quinoa takes about 25 minutes, and that’s really the only thing that takes any amount of time in this recipe.  IMG_0597

Then, cut the cucumber into strips and then dice it.  This is a pickling cucumber – like a baby English cucumber.  I prefer the English or baby cucumbers because the seeds aren’t massive and the skin is more tender, but any kind of cucumber you want is great!IMG_0598

Slice the scallion, too. IMG_0599

Then, remove any large stems from the dill and roughly chop it. IMG_0600

Now, we have all our ingredients prepped and ready!  IMG_0601

When the quinoa is cooked, fluff it in a bowl and let it cool for a few minutes, then grate the lemon zest directly into the bowl.  IMG_0604

Add the dill, scallion, cucumber, and olive oil to the quinoa.  IMG_0605

Then, stir everything together and taste!  Add salt to your taste. IMG_0606

This, my friends, is it.  You cut the zested lemon into wedges, spoon the quinoa over salad greens, top it with some flaked tuna and a lemon, and lunch!  Healthy, fast, and delicious. IMG_0613

The greens mixed into the quinoa are delicious – because of the strong flavors of dill and lemon zest you really don’t need any dressing.  The lemon-drenched tuna is just a salty delicious icing on the cake.  IMG_0631

I love lunches like this – totes fresh, but full of flavor and not “health food boring” like some things can tend to be.  IMG_0624

Try these salads soon!  Promise it’s delish. 

 

Cucumber Dill Quinoa with Tuna
Serves 3
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
Ingredients
  1. 1 cup quinoa, cooked to package directions and cooled
  2. 3 tablespoons chopped fresh dill
  3. 1 scallion, sliced
  4. 1 small or 1/3 large English cucumber, diced
  5. 1 lemon, zested and cut into wedges
  6. 2 tablespoons olive oil
  7. salt, to taste
  8. 5 ounces canned tuna, drained
  9. 6 cups fresh spinach or salad greens, if desired, for serving
Instructions
  1. Combine the quinoa, dill, lemon zest, olive oil, cucumber, and scallions in a bowl. Add salt to your taste.
  2. Divide the salad greens among 3 plates, if using. Top the greens with equal parts quinoa mixture, then flake the tuna over top of the salads. Serve with lemon wedges.
Notes
  1. Vegan if the tuna is omitted.
FunnyLove http://funnyloveblog.com/
 Shared with Weekend Potluck.