Introducing Hay River Pumpkin Seed Oil – Quinoa and Tuna Salad with Pumpkin Seed Oil
I love the world of social media. No, I’m being serious, I really do. I’ve had the most fascinating connections that I would never have dreamed possible happen because of something on Facebook, Twitter or Instagram. I tracked down the location of my Italian ancestral home in Italy through a Facebook “friend”. I “met” a woman who is going to teach my friends and me how to do Tuscan landscape painting in October. And most recently, I found out about Hay River’s Pumpkin Seed Oil. Here’s how the social media part of that worked.A good friend of mine put a link on my Facebook page about the men who make the oil. One of them happens to be an author friend of hers (many farmers and authors have more than one job to make ends meet) and she thought I’d find their story interesting. I checked out the great article about them – it was one of those “week in the life of” pieces and it was actually quite interesting and entertaining. And then I felt compelled to try out their product.This oil is dubbed “America’s first pumpkin seed oil” and it’s reddish in color, with a deep nutty taste, not unlike chewing on pumpkin seeds. I thought I’d try out a simple salad and it worked great in place of EVOO. Turns out the salad was so good I thought I’d better share that recipe with you too!
- 1 cup cooked quinoa
- 1 can tuna, drained and flaked
- 1 small sweet pepper, diced small
- 2 stalks celery, diced small
- 1 small shallot, minced
- ¼ cup chopped fresh herbs (I used parsley, basil, and garlic chives)
- 2 tablespoons Hay River Organic Pumpkin Seed Oil (or other oil of choice)
- 2 tablespoons lemon juice
- salt and pepper, to taste
- Combine all ingredients in a medium bowl and mix well; adjust season and serve.
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