1. Thoroughly rinse and drain the quinoa. I hope you all have a larger mesh strainer than I do :( It took a few rounds to rinse all the quinoa! I'm adding a large mesh strainer to my shopping list...
2. Bring quinoa and water to a boil. Reduce the heat to low, cover, and cook until all of the water is absorbed, about 10-15 minutes.
3. Drain the tuna. 4. Rinse and drain the white beans. Any white beans will do, but I used Great Northern beans!
5. Juice half of the lemon and discard seeds. Use the other half of the lemon for whatever you please :) This citrus juicer belonged to my Grandma Mary. It's very special to me. My mom gave it to me at my bridal shower and I proceeded to cry like a baby.
6. Slice the green onions. I think it's prettiest if you slice them on a diagonal!
7. Cooking the quinoa ahead of time is ideal, that way it has time to cool. But if you can't cook it ahead of time, just spread it out on a plate (so it cools faster) and put the plate in the refrigerator for 5-10 minutes. It cools pretty quickly. I suppose you could eat this as a warm salad if you want, but I like it cold and crisp.
8 a. Mix it all together! I found the shredded carrots and broccoli slaw in pre-prepared bags in the produce section. So. Easy.
8 b. Add salt and pepper to taste. Freshly cracked is the best, but any ol' salt and pepper will work of course. This salad can hold up to a good amount of salt because of the tuna. Just add a little and give it a taste test, and add more if you need to!