I used red quinoa, since that's what was on hand. It has a slight crunch and is very tasty, but you can make it with regular quinoa, wild rice, black rice, and even couscous.
I don't have time for a real "recipe" right now, but here is what's in it and I am sure you can improvise the rest.
- Canned tuna, drained (I prefer to use one in oil)
- Cooked quinoa, cooled
- Sliced tomatillos (tomatoes make a good substitute)
- Thinly sliced red onions
- Cilantro (parsley, basil, and mint can all be good)
- Lime juice
- Salt and pepper