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 with Tuna, Corn and Olives

Quinoa Salad Recipe

4 servings


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)


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.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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