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?
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.
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!
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.
Try these salads soon! Promise it’s delish.
- 1 cup quinoa, cooked to package directions and cooled
- 3 tablespoons chopped fresh dill
- 1 scallion, sliced
- 1 small or 1/3 large English cucumber, diced
- 1 lemon, zested and cut into wedges
- 2 tablespoons olive oil
- salt, to taste
- 5 ounces canned tuna, drained
- 6 cups fresh spinach or salad greens, if desired, for serving
- Combine the quinoa, dill, lemon zest, olive oil, cucumber, and scallions in a bowl. Add salt to your taste.
- 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.
- Vegan if the tuna is omitted.