Tuna, Veggie & Quinoa Salad

• 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

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.

salad, quinoa, water, water, black beans, corn kernel, red bell pepper, fresh herb, dressing, olive oil, orange, fresh squeezed orange juice, salt

Taken from www.food.com/recipe/tuna-veggie-quinoa-salad-372690 (may not work)