Quinoa Salad- Gundersen Lutheran 500 Club
Mediterranean Quinoa Salad
Makes 4 (1 1/3-cup) servings
Getting started Equipment you will need: colander, small saucepan, spoon, large bowl, cutting board/knife Do right away when you get home: Action step 1
2/3 cup quinoa
1 1/2 cups water
2 (5 to 6 oz) cans chunk white tuna
1 cup frozen peas and carrots
1/2 small red onion
1/2 cup light Italian salad dressing
3/4 cup grape or cherry tomatoes
4 large lettuce leaves, optional
1. Place quinoa in a colander and rinse under cold running water. Combine water and quinoa in a small saucepan. Bring to a boil and reduce heat. Cover and simmer for 15 minutes. Drain, if necessary.
2. Meanwhile, drain tuna. Thaw peas and carrots by placing in a colander and running under cold water. Cut onion in half and slice into thin slices. Combine ingredients in a large bowl; toss to combine. Add quinoa and cool mixture to room temperature.
3. Chop tomatoes in half and stir in just before serving. Serve salad over lettuce leaves, if desired.
Suggested Side Items: fruit and yogurt parfait
Tips: Store uncooked quinoa in a dry, cool place. It can also be stored in the refrigerator for 3 to 6 months. Shopping list: Quinoa Frozen peas and carrots Light Italian salad dressing 4 lettuce leaves (optional) 2 (5 to 6 oz) chunk white tuna Red onion Grape or cherry tomatoes
Other items needed:
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