I had it pretty well figured out by the time I arrived at my destination and when I got home today, I whipped it together fast. The quinoa cooks quick, just about 10 minutes, and my pencil-thin asparagus only needed to be added to the simmering grains for a minute longer.
While that was happening, I chopped up the bell pepper and chives, blended the vinaigrette, and combined it all in a bowl. I would say I was done in about 20 minutes tops and clean-up was minimal. This salad has simple, and few, ingredients but it's quite bright, fresh-tasting and satisfying.
For two servings:
- 1/2 cup quinoa
- 6 ounces canned albacore tuna, drained
- 1 cup asparagus, cut into 2-inch lengths
- 1/3 cup chopped red bell pepper
- 1 tablespoon capers, drained and rinsed
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 heaping tablespoon chopped chives
Cook the quinoa in lightly boiling water until translucent, about 10 minutes, add the asparagus and boil for 1-2 minutes more. Drain and set aside.
While the quinoa is cooking, combine the tuna, bell pepper, and capers in a bowl.
In a blender, combine the olive oil, lemon juice, chives and a pinch of kosher salt. Blend until emulsified.
Add the cooked quinoa and asparagus to the bowl with the other ingredients. Pour the vinaigrette over and toss to combine. Season to taste with salt and freshly ground black pepper. Serve warm or chilled.