Tuna, Veggie & Quinoa Salad |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 6 |
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A simple salad, but full of healthy ingredients. I love this perpared pilaf style (i.e. no dressing), but my hubby prefers it with the dressing. You can switch up the ingredients, too (I do quite often depending on what I have on hand!) Ingredients:
1 cup uncooked quinoa, rinsed and drained |
2 cups water |
12 ounces tuna in water, drained |
1 (15 ounce) can black beans, drained and rinsed |
1 cup cooked corn kernel (frozen will work, just defrost first) |
1 red bell pepper, diced |
1/4 cup chopped fresh herb (like parsley, cilantro, mint) |
2 tablespoons olive oil |
1 orange, zest of |
4 -6 tablespoons fresh squeezed orange juice |
salt & pepper |
Directions:
1. Combine quinoa & water in a saucepan with a tight-fitting lid. Bring to a boil over medium high flame, then reduce flame to low and cover. Cook, stirring occasionally, till water is absorbed and quinoa is tender, 12-15 minutes.
2. Combine tuna, beans, corn, bell pepper, and herbs in a large bowl.
3. In a small bowl, whisk olive oil, zest, orange juice, and salt and pepper till smooth.
4. When quinoa is done cooking, let cool a few minutes, then combine with veggies in bowl. Drizzle with dressing (if using), stir to mix. Serve warm or chilled.
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