Quinoa Spinach Salad with Tuna and Corn

Maybe it’s my mind playing tricks on me, but I think red quinoa has a totally different taste to it than the plain stuff I’m used to. Red quinoa seems to have more of an earthy flavor, more of a crunch, and you know what? Eating healthy never tasted so good. This recipe is keeper!

Ingredients

2 cups red quinoa, cooked, rinsed and cooled
4 tablespoons olive oil
1 cup corn kernels {fresh or frozen, thawed}
2 tablespoons chives, chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
3 {5 oz} cans of tuna, drained
5 oz of chopped spinach
1 tablespoon white wine vinegar
Salt and pepper to taste

Directions

Cook quinoa. I like to cook my quinoa in a rice cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}.

If you do not have a rice cooker, simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered until the liquid has been absorbed and grains are tender {about 20 minutes}.

Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add corn and saute until warm.

In a large bowl, combine quinoa, corn, chives, parsley, cilantro and tuna. Toss until combined

In a separate bowl, whisk together remaining olive oil and vinegar, and salt and pepper to taste. Pour over the quinoa mix and toss well to combine.

Serve over spinach leaves and add a giant scoop of the quinoa mixture on top. Enjoy!