Thursday, May 19, 2011

Mediterranean Tuna Quinoa Salad

Every once in awhile my brain thinks up a really yummy recipe. Watching all of those cooking shows on Food Network must pay off. Hubby is on his health kick again, so I'm trying to think up things that will help him meet his goals. I bought a box of Golden Jewel Blend grains at Wegmans. It is "a blend of Israeli Couscous, Tri-colored Orzo Pasta Split Baby Garbanzo Beans and Red Quinoa." I only ever go to Wegmans for specialty foods that I can't get at Walmart, cuz let's face it, we are all on a budget. I was trying to think of a recipe that would use this. My favorite Food Network chef is Giada DeLaurentiis. I love how she keeps recipes really light and simple. I used her as my inspiration for the following recipe. I hope you can follow it. I'm by no means a recipe writer.

1 pkg Wegmans Golden Jewel Blend grains, or 3 cooked cups of your favorite grain.
1/4 c. chopped roasted red pepper
3 tsp. capers
2 cans tuna in water

1/4 c. lemon juice
1/4 c. extra virgin olive oil
1/2 tsp. fresh Italian parsley
black pepper and salt to taste

1. Bring 2 cups water and contents of package to a boil in a medium saucepan. Reduce heat to low.
2. Add roasted red pepper and capers. Cover tightly.
3. Simmer 12 minutes. Remove from heat and let stand covered, 2-3 minutes.
4. Prepare viniagrette.
5. Add tuna and viniagrette to grains. Season to taste.
6. Serve over a bed of fresh spinach.

I liked this recipe lukewarm, but you can also eat it hot and maybe cold. Didn't get that far yet. ;)