Tuna, Veggie & Quinoa Salad - cooking recipe

Ingredients

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

Preparation

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.
Combine tuna, beans, corn, bell pepper, and herbs in a large bowl.
In a small bowl, whisk olive oil, zest, orange juice, and salt and pepper till smooth.
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.