Quinoa Tuna Salad

A quick and easy quinoa and tuna salad recipe with a boost of flavor and texture... Enjoy!

Prep time: 20 minutes
Cook time: 15 minutes
Servings: 6

1/4 cup quinoa
1/2 cup water
1 (15 oz) can garbanzo beans, drained and rinsed
1 (15 oz) can black olives, drained and sliced
1 (14.5 oz) can whole kernel corn, drained
2 (6 oz) cans tuna, drained
1 cup chopped fresh spinach
1 cup diced fresh tomatoes
2 tablespoons EVOO (extra virgin olive oil)
1 tablespoon chopped fresh cilantro
Salt and pepper

Note: Use more EVOO and cilantro if desired. You can also substitute fresh mint for the cilantro. To spice things up a bit consider adding ginger, cumin (1 tsp of each) and a little chili powder or cayenne pepper to the quinoa.

Bring quinoa and water to a boil in saucepan. Reduce heat to medium-low, cover and simmer until quinoa is tender and the water is absorbed, approximately 15-20 minutes. Set aside to cool.

In a large bowl combine the garbanzo beans, black olives, corn, tuna, diced tomatoes, EVOO and cilantro. Stir to coat and then stir in the quinoa. Season to taste with salt and pepper.

Refigerate to allow flavors to blend, at least 2 hours or overnight.

Best served chilled.

 

Courtesy of Allrecipes.com