Mediterranean Quinoa Salad
- Makes: 4 servings
- Serving Size: 1 1/3cup
- Carb Grams Per Serving: 27
red quinoa or regular quinoa
very low-sodium chunk white tuna, drained
frozen peas and carrots, thawed
of a small red onion, halved and thinly sliced
bottled light Italian salad dressing
halved grape tomatoes, halved cherry tomatoes, or chopped tomatoes
Bibb or Boston lettuce leaves (optional)
- In a fine-mesh stainer, 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.
- 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.
- Stir in tomatoes just before serving. To serve, if desired, spoon salad mixture over lettuce leaves on serving plates. Makes 4 (1-1/3 cup) servings.
Nutrition Facts Per Serving:Servings Per Recipe: 4
PER SERVING: 278 cal., 7 g total fat (1 g sat. fat), 38 mg chol., 315 mg sodium, 27 g carb. (4 g fiber, 3 g sugars), 27 g pro.