Kristen's Kickin' Quinoa Salad

• 1 cup quinoa
• water, for rinsing
• 2 cups water
• 12 red bell pepper, chopped
• 1 cucumber, peeled, seeded, and chopped
• 12 cup low-fat mayonnaise
• 1 12 teaspoons wasabi powder
• 1 tablespoon fresh lemon juice
• 1 teaspoon fresh lemon juice
• 2 (6 ounce) cans tuna, drained
• salt
• pepper
• pickled ginger
• 2 avocados, cut into pieces

1. Rinse quinoa well in a fine-mesh strainer or cheesecloth (you want to rinse until the water is no longer cloudy and makes no more suds).
2. Drain well and transfer to a dry non-stick skillet.
3. Heat the skillet and quinoa over medium heat about 15 minutes, stirring, until quinoa is golden brown.
4. Remove from heat.
5. Begin heating 2 cups water in a saucepan over medium-high heat.
6. Add quinoa and bring to a boil.
7. Once boiling, reduce heat to low and simmer, covered, 15 minutes.
8. Remove from heat, uncover, and stir occasionally until cooled.
9. Prepare vegetables while you are waiting for the quinoa to cool.
10. Combine mayo, wasabi powder, lemon juice, tuna, salt and pepper in a large bowl.
11. Add in red pepper and cucumber and stir.
12. Add cooled quinoa and stir to combine.
13. Serve garnished with pickled ginger and avocados.

quinoa, water, water, red bell pepper, cucumber, lowfat mayonnaise, wasabi powder, lemon juice, lemon juice, tuna, salt, pepper, ginger, avocados

Taken from www.food.com/recipe/kristens-kickin-quinoa-salad-412471 (may not work)