Quinoa with Tuna and Roasted Vegetables
INGREDIENTS
- 1 cup Red Quinoa
- 2 ears of Yellow corn, cut off cob
- 1 Red pepper, diced
- 1 Yellow Onion, diced
- 1 Tuna, canned in water
- salt/black pepper
DIRECTIONS
- Preheat oven to 350 degrees.
- Place corn, red pepper and yellow onion in a roasting pan or sheet tray. Drizzle with olive oil, salt and pepper. Mix and place in oven for about 10-15 minutes, or until vegetables begin to take color.
- Drain the tuna and set aside.
- Rinse quinoa in a mesh sieve until the water runs clear. Place in a pot with 2 cups of water and salt and bring to a boil. Reduce heat, cover and simmer for about 15-20 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes.
- Over medium to high heat, sauté the roasted vegetables with the tuna. Add a bit of lemon juice to keep it from drying.
- Add the quinoa and mix well. Season to taste.
- Serve immediately or you can cool it and serve cold.