Recipe: Tuna & Spinach Salad – Clean Eating & Advocare Friendly

Serves 4 to 6

For the quinoa:

2 cups tricolor quinoa

5 cups low-sodium chicken broth, vegetable broth, or water

2 fresh thyme sprigs

1 bay leaf

1 dried chile


For the dressing:

1 clove garlic clove, finely grated on a Microplane or minced

Finely grated zest of 1 medium lemon

2 tablespoons Champagne vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1/4 cup extra-virgin olive oil


Freshly ground black pepper

For the salad:

1 medium lemon

1 medium English cucumber, cut into chunks

1 (6- to 7-ounce) can high-quality tuna packed in olive oil, drained and flaked

2 cups baby arugula

1/2 cup fresh mint leaves, coarsely chopped

1/4 cup fresh oregano leaves, coarsely chopped

1/4 cup toasted pine nuts

1 medium shallot, thinly sliced

Flaky finishing salt, such as Jacobsen

Freshly ground black pepper

1/2 cup crumbled fresh goat cheese

Make the quinoa: Rinse the quinoa in a fine-mesh strainer under cold water until the water runs clear. Transfer to a large saucepan and add the broth or water, thyme, bay leaf, chile, and a generous pinch of salt.

Bring to a boil over high heat, then reduce the heat to maintain a low, steady simmer. Cover and cook until cooked through and tender, 20 to 25 minutes. Meanwhile, make the dressing.

Make the dressing: Place the garlic, lemon zest, vinegar, mustard, and honey in a medium bowl and whisk until smooth. While whisking, add the olive oil in a slow, steady stream and continue whisking until emulsified. Season with salt and pepper; set aside.

When the quinoa is ready, drain off any excess liquid. Discard the bay leaf, chile, and thyme; set aside to cool.

Make the salad: Finely grate the zest of the lemon into a large bowl. Trim the top and bottom of the zested lemon. Use a paring knife to cut off all the pith and peel. Cut out the segments between the membranes and pick out any seeds. Cut the segments into small pieces and add to the bowl with the zest.

Add the reserved quinoa, cucumber, tuna, arugula, mint, oregano, pine nuts, and shallot. Drizzle with the vinaigrette and gently toss until everything is evenly coated. Taste and season with flaky salt and pepper as needed. Top with the goat cheese and serve.

Recipe Notes

  • Make ahead: The quinoa can be cooked and the vinaigrette can be made up to 5 days ahead. Store in separate airtight containers in the refrigerator.

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reprinted from Real Food Heals: Eat to Feel Younger and Stronger Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Seamus Mullen

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