I don't know about you, but I'm really getting into this whole lockdown thing now, particularly enjoying being able to whip up a quick and fresh lunch - no soggy salads that have been sat in the office fridge for too long here!
Today's was helped along by last night's Oddbox delivery, but you could really chuck in anything you want to this kind of salad - I do wish I'd had an avocado or some olives to hand, but never mind! An apology also for the lack of precise measurements here, but a tossed salad really won't suffer for approximate quantities!
Serves 2
Ingredients:
50g quinoa (dried weight, but you could adapt and use a ready-cooked pouch) 1 small red onion (or two very small if shallot sized!), diced
1/2 cucumber, diced
1 tbsp capers, chopped
Handful of green beans (fresh or frozen and quickly blanched, or straight out of a tin, just make sure you pat dry!)
2 eggs
1 tin tuna in water, drained
2 handfuls rocket (or any other salad leaf if you don't have any rocket to hand!)
For the Dressing:
1/2 tsp garlic paste or a clove of fresh garlic, minced
1tsp wholegrain mustard
1tsp lemon juice
1tsp red wine vinegar
1tbsp olive oil (add a little extra if the dressing is too thick)
Method:
- Add the quinoa to a small pan of boiling salted water and cook for 20 mins, or until tender and translucent.
- Meanwhile, boil your eggs for 7-8 mins or so, or until your desired level of runniness!
- To a large bowl add the onion, cucumber and capers. Chop the green beans into inch long pieces and add to the bowl.
- To make the dressing, add all ingredients to a small jar with some seasoning and shake to combine. Taste and adjust if necessary.
- Once cooked, drain the quinoa in a sieve and run under cold water to cool down. Set aside.
- Remove the eggs from the heat, drain and run under cold water to cool enough to peel. Peel and slice each egg in half lengthways. I quite like a slightly warm egg on a salad but if that's not your thing, leave to cool completely.
- Add the cooled quinoa to the bowl along with the tuna & rocket. Stir to combine and really get all the quinoa and tuna amongst the leaves. Add in the dressing and season a little more, if required.
- To serve, pile the salad into bowls or deep plates and sprinkle over the seeds. Top with two egg halves and add a grind of salt and pepper to your eggs, if you like. Serve immediately, in the garden if you have one, or next to the window, if like me, you don't!
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