Italian Tuna Quinoa Salad
Perfectly Balance Your Plate
Serve with 2 cups mixed greens and 1 tbsp prepared Epicure Salad Dressing.
1 1⁄2 cups water
3⁄4 cup quinoa, rinsed and drained
1 - 2 tbsp3 Onion Dip Mix, or Lemon Dilly Dip Mix
1⁄2 recipe preparedBalsamic Vinaigrette Dressing
10 cherry tomatoes, cut in half
1⁄2 cup pitted black olives, coarsely chopped
2 - (6 oz/170 g) light tuna, packed in water, drained
Sea Salt (Grinder), to taste
Black Pepper (Grinder), to taste
- Combine water, quinoa, and 3 Onion Dip Mix in a Multipurpose Pot over medium-high heat. Bring to a boil, reduce heat, and simmer, stirring occasionally, for about 15 min, until water is absorbed. Remove from heat and let stand 5 min.
- Turn into a large bowl and stir in vinaigrette, tomatoes, olives, and tuna. Season to taste. Serve warm or at room temperature.
Per serving: Calories 330, Fat 13 g (Saturated 1.5 g, Trans 0 g), Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 26 g (Fibre 3 g, Sugars 2 g), Protein 27 g.