Quinoa Salad with Tuna, Corn and Olives

Quinoa is a “grain” I didn’t grow up eating. In fact, I have only heard of it for the first time about 7 or 8 years ago after I moved to the United States. Being new to it, I must admit that my first quinoa dishes weren’t impressive.

I quickly realized though that I can do with it whatever I’m used to doing with couscous and rice dishes. This recipe is one my mom made often with rice. It is a favorite in our family because of its light, acidulated taste and varied, fulfilling ingredients.

In the warmer seasons, I would often have this dish by itself. When I feel like eating a larger meal, I make it as a side dish with grilled chicken, beef or fish.

You’ll appreciate the ease of preparation of this dish. If you have leftovers, you can keep them in the refrigerator—they stay fresh-tasting for days.

Quinoa Salad Recipe

4 servings

Ingredients:

For the salad

• 1 cup quinoa, rinsed
• 2 cups of water
• 10 ounces of canned tuna, drained
• 1 cup canned corn kernels, rinsed and drained
• 1 cup pitted black olives

For the Dressing

• 3 tablespoons low-fat mayonnaise
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil
• Sea salt and freshly ground pepper
• A few drops hot pepper sauce (optional)

Directions:

Place the quinoa with the water in a medium saucepan and bring to a boil over high heat. Lower the heat to low, cover with a lid and cook for 15 minutes. Remove from the heat.

Transfer the quinoa to a large mixing bowl. Add the tuna, corn and olives. Whisk the ingredients for the dressing together in a separate bowl. Add the dressing to the salad and toss. Serve at room temperature or chilled.

source https://www.dinnersanddreams.net/quinoa-salad-with-tuna-corn-and-olives/