Tuna & Cucumber Quinoa Salad with Honey Mustard Vinaigrette
INGREDIENTS
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For the quinoa:
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2 cups tricolor quinoa
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5 cups low-sodium chicken broth, vegetable broth, or water
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2 fresh thyme sprigs
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1 bay leaf
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1 dried chile
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Salt
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For the dressing:
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1 clove garlic clove, finely grated on a Microplane or minced
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Finely grated zest of 1 medium lemon
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2 tablespoons Champagne vinegar
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1 teaspoon Dijon mustard
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1 teaspoon honey
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1/4 cup extra-virgin olive oil
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Salt
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Freshly ground black pepper
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For the salad:
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1 medium lemon
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1 medium English cucumber, cut into chunks
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1 (6- to 7-ounce) can high-quality tuna packed in olive oil, drained and flaked
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2 cups baby arugula
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1/2 cup fresh mint leaves, coarsely chopped
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1/4 cup fresh oregano leaves, coarsely chopped
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1/4 cup toasted pine nuts
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1 medium shallot, thinly sliced
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Flaky finishing salt, such as Jacobsen
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Freshly ground black pepper
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1/2 cup crumbled fresh goat cheese
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