Quinoa Salad Recipe with Peppers and Tuna's of 10-08-2016 [Updated on 01-03-2017]
Quinoa salad with peppers and tuna is a nice variation of pasta or rice salads. Since I tried quinoa a few years ago, I have tested it in various recipes, one better than the other! The advantage of quinoa over pasta is that it is healthier and above all it is gluten-free, so you can indulge yourself in preparing summer salads, varying the ingredients, even for celiac friends;) Girls are at the beach or still at home or worse, in the office to work? I hope you are having a nice summer, a kiss and we will read tomorrow: *
How to make quinoa salad with peppers and tuna
Rinse the quinoa very well under running water, thus eliminating the traces of saponins present on its grains which would make the grains slightly bitter
Put it in a pot with water (keep in mind that for each cup of quinoa you will need to add 2 cups of water).
Cook 15 minutes from the moment of boiling. Drain and leave to cool.
Clean the peppers by removing the seeds and the white filaments and roast them in the oven at 220 ° for about 20 minutes.
Peel the peppers (here you will find a useful guide with some tricks that I use to peel peppers in a simple and fast way) and cut them into strips, collect them in a bowl with pitted black olives, tuna and diced provolone.
Now add the quinoa, season with oil and salt and mix everything.
Place the salad in the fridge for an hour before serving.