Tuna, Veggie & Quinoa Salad

A simple salad, but full of healthy ingredients. I love this perpared pilaf style (i.e. no dressing), but my hubby prefers it with the dressing. You can switch up the ingredients, too (I do quite often depending on what I have on hand!)

• Ready In: 17 mins
• Serves: 6

Ingredients

• Salad

• 1  cup  uncooked quinoa, rinsed and drained
• 2  cups water
• 12  ounces tuna in water, drained
• 1 (15 ounce) can black beans, drained and rinsed
• 1  cup  cooked corn kernel (frozen will work, just defrost first)
• 1  red bell pepper, diced
• 1⁄4 cup  chopped fresh herb (like parsley, cilantro, mint)

• Dressing (optional)

• 2  tablespoons olive oil
• 1  orange, zest of
• 4 -6  tablespoons  fresh squeezed  orange juice
•  salt & pepper

Directions

1. Combine quinoa & water in a saucepan with a tight-fitting lid. Bring to a boil over medium high flame, then reduce flame to low and cover. Cook, stirring occasionally, till water is absorbed and quinoa is tender, 12-15 minutes.
2. Combine tuna, beans, corn, bell pepper, and herbs in a large bowl.
3. In a small bowl, whisk olive oil, zest, orange juice, and salt and pepper till smooth.
4. When quinoa is done cooking, let cool a few minutes, then combine with veggies in bowl. Drizzle with dressing (if using), stir to mix. Serve warm or chilled.