This is a recipe I've made many times before using orzo or spaghetti. Due to my recent, well-documented love affair with quinoa, I decided to use it instead of pasta. It still tastes really good, but if you consider yourself a "texture" person, I recommend keeping the orzo. The juice in the tomatoes and tuna gets absorbed by the quinoa, making the dish a bit soggy. But it still makes for a delightful Saturday lunch.
Ingredients:
1 onion, chopped
1 cup quinoa, rinsed
1 2/3 cup chicken broth
1 tsp salt
1 can chunk light tuna in water
1 cup crushed tomatoes
1/4 cup chopped black olives
1/4 cup chopped parsley
feta cheese and toasted pine nuts, as toppings
Preparation:
Saute the onion in olive oil in a pot on medium for about 5 minutes. Add in the quinoa and toast for another 5 minutes. Add the chicken broth and salt, and turn up the heat to high. Bring the mixture to a boil, then turn the heat to low, put a lid on it, and cook for about 20 minutes.
Once the broth has all been absorbed, put the quinoa in the refrigerator to cool. Add in the rest of the ingredients and mix well. Top with the feta and pine nuts.
Buon appetito!
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