Mediterranean Quinoa Salad

This Mediterranean tuna and grain salad is packed full of vegetables that add flavor, texture and color. No need to cook the thawed peas and carrots separately; stirring the just-cooked quinoa into the vegetables provides enough heat to cook them ever so slightly.

Prep/Cook Time: 30 Minutes, Servings: 4

Ingredients

• 2/3 cup red quinoa or regular quinoa
• 1 1/2 cups water
• 2 6-oz. cans very low-sodium chunk white tuna, drained
• 1 cup frozen peas and carrots, thawed
• 1/2 of a small red onion, halved and thinly sliced
• 1/2 cup bottled light Italian salad dressing
• 3/4 cup halved grape tomatoes, halved cherry tomatoes or chopped tomatoes
• Bibb or Boston lettuce leaves (optional)

Directions

1. In a fine-mesh strainer, rinse quinoa under cold running water; drain. In a small saucepan, combine the 1-1/2 cups water and quinoa. Bring to boiling; reduce heat. Cover and simmer for 15 minutes. Drain quinoa, if necessary.
2. Meanwhile, in a large bowl, combine tuna, peas and carrots, onion and salad dressing. Lightly toss to combine. Add hot cooked quinoa to slightly soften the vegetables. Cool to room temperature.
3. Stir in tomatoes just before serving. To serve, if desired, spoon salad mixture over lettuce leaves on serving plates.

© Dotdash Meredith. All rights reserved. Used with permission.