Quinoa salad with tuna, hard-boiled eggs and crunchy veggies

Put the 200 g of quinoa in a fine-mesh strainer and rinse it under cold water for 30 seconds to get rid of the bitterness.

Tip the quinoa into a saucepan with 400 ml of water and a pinch of salt. Bring to a boil, cover and cook over low heat for 15 min until the water is absorbed.

Lower the 4 eggs into a saucepan of boiling water and cook for 10 min. Then run them under cold water.

Peel the 2 carrots and cut them into small dice. Cut the half cucumber into dice the same size.

In a small bowl, mix the 100 g of yogurt, the olive oil, the juice of the half lemon, the pepper and a pinch of salt if needed.

Fluff the cooked quinoa with a fork in the mixing bowl and let it cool for 5 min. Peel the eggs and cut them into quarters.

Add the carrots, cucumber and the 2 cans of tuna, drained and flaked, to the quinoa. Pour on the sauce and toss gently.

Divide the salad between 2 plates and set the egg quarters on top. Add pepper to taste.