Had some leftover cooked quinoa and asparagus in the fridge and what started as a cold salad soon turned into a warm salad. I also found sustainably caught canned tuna at Costco and had to try it. You could add so many ingredients to this salad and there really aren’t set amounts for things… so just have fun!
~4 cups cooked quinoa
1 can white cannellini beans (white lima beans or northern beans would work)
asparagus, cut into 1-1 1/2″ segments
1 bell pepper, medium diced
1/2 red onion, small diced
2 garlic cloves, minced
1/2 cup sun dried tomatoes in oil
~3/4 cup grated Parmesan cheese (not packed)
1 can tuna, broken into chunks
1/2 lemon, juiced (you most likely won’t need all the juice)
olive oil
salt and pepper
– Fluff quinoa in a large mixing bowl
– Heat olive oil in a large skillet over medium heat. Add red onion and garlic and cook until onions begin to soften and then add asparagus and bell peppers. Cook until just tender
– Add mixture to quinoa. Return pan to heat and add sun dried tomatoes, with their oil, and tuna. Season tuna with salt and pepper and add to quinoa mix
– Add parmesan cheese and mix everything together. Squeeze lemon juice over salad and drizzle with olive oil, remix, taste and adjust seasoning
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