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
For the salad
1 cup quinoa, rinsed
2 cups water
10 ounces 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)
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.