Here’s another summer salad that we love here.
I am a huge fan of quinoa – I can’t say it, but I sure can eat it! Usually when I make quinoa (or quee quee as we call it in this house) as a side, I’ll make extra so I can whip up this salad to have for lunch.
2 cups cooked quinoa, cold
160g can tuna, drained and flaked
1 small can sweet corn, drained
1 stalk spring onion, sliced
2 medium pickles, diced
6 (ish) slices canned beetroot, diced.
salt and pepper
1. Combine all ingredients in a large bowl,
2. Add salt and pepper and olive oil to taste.
3. Eat – or for better flavor, refrigerate overnight and eat it the next day.