Salad with quinoa, tuna and a light sauce

Description

This elegant salad makes a delicious, tender and easy. Cucumber goes best with tuna and egg, and quinoa add texture and fun bursts on the teeth. The sauce is ideal not only for this salad, but for many other that require mayonnaise. It is fresh and not heavy, slightly sour lemon. This salad worthy of a holiday feast and is sure to delight your guests. I think Cinderella would he liked.

Ingredients

Cucumber

1 piece
Chicken egg

1 piece
Quinoa

0.5 cup
Water

1 cup
Tuna

0.5 can
Cherry tomatoes

1 piece
Greens

1 piece
Bread

2 slice
Sour cream

1 Tbsp
Cream cheese

1 Tbsp
Lemon juice

1 Tbsp
Olive oil

2 Tbsp
Black pepper

1 piece
Salt

1 piece

Cooking

The first thing you need to put to cook the egg and quinoa. The egg cook for 10 minutes. Quinoa pour a glass of water, salt and cook for 15 minutes until tender.

Cucumber cut into small cubes. Open the can of tuna and put half the tuna in a sieve to stack juice.

Prepare the dressing. For this mix the cream cheese, sour cream (can substitute yogurt), lemon juice and olive oil. Sprinkle with salt and pepper to taste.

We spread the salad layers, using a serving ring. If you don't have one, use an ordinary plastic bottle 0.5 l, cut out of her ring. So, first comes a layer of cucumbers, lightly add salt them. With the help of culinary syringe or package squeezing the sauce, draw the mesh.

Then put a layer of tuna, Rosslau it with a fork and a little prisolit. Slightly trambeam and again draw mesh of a sauce.

Next comes a layer from the cooled quinoa and sauce again.

Egg cut into cubes with a knife or using Jizerske. This will be the last layer of eggs, too, need a little salt. Top draw a neat mesh of a sauce.

For croutons cut very thin slices of bread. Put in oven for 3-4 minutes at a temperature of 200C.

Gently remove the ring, decorate the salad with sprigs of parsley and cherry tomatoes. Side put thin slices of toasted bread.

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