Garlic Oil Crispy Quinoa Tuna Salad Recipe
For the Crispy Quinoa
3 cups cooked quinoa, cooled
1 x 150g can tuna, drained
2 tsp soy sauce
1 tbsp sesame oil
For the Salad
2 Persian cucumbers or Lebanese cucumbers, thinly sliced
1 red capsicum, diced small
1 small red onion, finely sliced
½ cup cooked edamame
1 Green apple, diced
For the Dressing
2 tbsp Marion’s Kitchen Garlic Chilli Crisp
2½ tbsp peanut butter
¼ cup lemon juice
1 tbsp honey
1 large shallot, roughly chopped
2 tbsp water, to loosen
sea salt and cracked black pepper, to taste
Roast for 30-35 minutes, stirring halfway, or until the quinoa is golden and crispy around the edges. Set aside to cool slightly.
To make the dressing, add the peanut butter, lemon juice, honey, shallot, water, Marion’s Kitchen Garlic Chilli Crisp, salt and pepper to a blender. Blend until smooth and glossy. Taste and adjust the seasoning if needed.
Add the crispy quinoa, then drizzle over the dressing. Toss gently to combine.
Serve straight away while the quinoa is still crisp.
