| 150 g | red quinoa |
|---|---|
| 3 tbsp. | olive oil |
| 1 tbsp. | white balsamic vinegar |
| 1 tsp. | mustard |
| salt, pepper | |
| 150 g | cherry tomatoes, cut in half |
| 1 | cucumber, peeled, finely chopped |
| 1 | small onion, cut into rings |
| 2 | tins of tuna, drained |
| 30 g | pine nuts, slightly roasted |
| 100 g | rocket |
Preparing quinoa tuna salad
Bring water to a boil, add quinoa, simmer for 5 minutes, afterwards remove it from the stove and let it stand for 7 minutes. Drain through a fine sieve and rinse well with cold water. Mix olive oil, balsamic vinegar and mustard, season generously with salt and pepper. Add quinoa, tomatoes and cucumber to the dressing and mix. Arrange the salad as shown in the picture, rocket, tuna, onion slices and pine nuts are simply distributed on top. Serve with a crispy bread from Bachmann.
