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 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.