Quinoa Salad Recipe – By Guest Greenie Nisrine Merzouki

My mom often prepared this salad with rice when I still lived in Morocco. I have always loved it. Recently I tried with quinoa instead of rice and liked it even more so I’ve been making it regularly as a satisfying lunch or side dish.

Ingredients

• 1 cup organic quinoa (rinsed)
• 2 cups water
• 10 ounces canned organic tuna (optional)
• 1 cup organic pitted black olives
• 1 cup organic corn

Ingredients for the Dressing

• 3 tablespoons organic mayonnaise
• 2 tablespoons organic lemon juice
• 1 tablespoon organic olive oil
• organic sea salt and freshly ground pepper

Directions

Put the quinoa and water in a saucepan and bring to a boil over high heat. Lower the heat to low, cover and cook for 15 minutes. Remove from heat.

Place the quinoa in a large bowl. Add the tuna, olives and corn. Make the dressing by whisking together the mayonnaise, lemon juice, olive oil, salt and pepper in a separate bowl. Add the dressing to the salad and stir. Serve at room temperature or cold.