Balsamic Tuna and Quinoa Salad

I couldn't find KLP mayo at any of the regular markets this year and did not want to go to the kosher supermarket.  Instead, I made a non-mayo tuna salad with vinaigrette instead.  This might turn out to be my new generic tuna salad recipe.  I loved it!

Quinoa is one of the few seeds and grains that has made it into the ok list of kitniyot.  It skates by on the technicality that it was unknown to the rabbis who made the list in the Middle Ages.  Same with coffee and chocolate (whew!), although those might be considered fruits.  They're weird rules.  Not sure how corn is still off limits, perhaps because maize shares the name "corn" with many other grains of the Old World.

Anyway, we have quinoa, tuna, and vinaigrette.  And it was quite lovely, nice enough to snap a couple of photos and write a post so I remember to make it again.  It also does not have an overwhelming fish smell, as mayo-based tuna salad sometimes does, so it isn't as offensive when you take it to work.

1 Tb olive oil
1 Tb balsamic vinegar
salt and pepper to taste
1 5oz can tuna in water
*1 C cooked quinoa
*2 Tb green onions, finely chopped
Lettuce or spinach for serving

1.  In a small bowl, whisk together oil, vinegar, salt, and pepper.

2.  Drain tuna and break apart.  In a bowl, toss together with quinoa and green onion.

3.  Add dressing to bowl and stir to combine.  Serve with lettuce.

Serves 2

Difficulty rating  π