A delicious, and healthy, salad suitable for a work day lunch or a light weekday dinner.
Prep time: 15 mins Cook time: 25 mins Serves: 4-6
Ingredients
- 1 cup uncooked quinoa, well rinsed
- 1/2 teaspoon salt
- 2 cups water
- 1/3 cup diced red onion
- 1/3 cup lime juice
- 1 15-ounce can red kidney beans, drained and rinsed
- 1 cup corn niblets, grilled (or substitute with frozen corn, thawed)
- 1/2 cup frozen green peas, thawed
- 12 cherry tomatoes, halved
- 1 can Albacore tuna in water, drained and chunked
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup cilantro, finely chopped
- 3 Tbsp olive oil
- 1 Tbsp cumin
- ½ Tbsp. garlic powder
- Salt and pepper to taste
Directions
1). Add the two cups of water and the salt to a pot and bring to a boil. Add the rinsed quinoa, cover and simmer until the quinoa absorbs all the water, about 10-15 minutes. Remove from heat and let sit for 5 minutes. Transfer quinoa to a large bowl and fluff with a fork. Allow to cool completely.
2). In a large bowl, add red onions, red kidney beans, corn niblets, cherry tomatoes, green peas, tuna, jalapeño pepper, and cilantro. In a separate bowl, whisk together lime juice, olive oil, cumin, garlic powder, and salt and black pepper to taste. Pour over vegetables and tuna, and stir gently to coat well.
3). Add quinoa to the vegetable mixture and stir until combined well. Adjust salt and pepper, to taste, if necessary. Serve at room temperature.
