1/8 cup red quinoa
1/3 cup water
3 ozs low sodium chunk white tuna (very, drained)
1/4 cup frozen peas and carrots (thawed) 1/8 purple onion
1/8 cup italian salad dressing
1/4 cup grape tomatoes
1. 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.
2. 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.
3. 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. 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.