Salad is what’s for dinner. And this southwestern salad on a bed of tri-colored quinoa with black beans and charred corn topped with delicious Garlic Tonnino Tuna in Olive Oil is so, so good. I decided to keep this weeknight gem on the healthier side by using lots of fresh vegetables, delicious protein-packed tuna, and topped with a low-fat freshly roasted vegetable salsa dressing.

I’m a huge fan of salads having lots of vegetables in all the layers of the salad. From the quinoa with black beans and charred corn to the layers of fresh tomatoes, onions, and bell peppers. I also used spicy jalapeños and mild poblanos, garlic, red onion, and fresh tomatoes in the Roasted Salsa Dressing.

This is my third and final recipe that I am submitting for the Tonnino Tuna Blogger Recipe Challenge. I have really enjoyed tasting several flavors of their delicious tuna. I also love that Tonnino Tuna is 100% yellowfin tuna packed in 100% olive oil and natural sea salt. It is low mercury, dolphin-safe, Non-GMO Project Verified and gluten-free.

This post is sponsored by Tonnino Tuna. Free samples of Tonnino Tuna were provided to take part in a recipe challenge and this recipe is the delicious result! All opinions are my own.

Authorloulousucre

Yields1 Serving

1 cup tri-colored quinoa

1 tsp olive oil

2 tsp garlic powder

2 tsp cumin

2 tsp ancho Chile powder

2 cups water

1 15 oz. can black beans, drained and rinsed

1 cup charred corn

1 cherry tomatoes, cut in halves

1 cup mini bell peppers, julienned

½ red onion, sliced

6 green onions, sliced and green and white parts separated

¼ cup roasted, salted pepitas

2 avocados, sliced

1 6.7 oz jar of Tonnino Garlic Tuna with Olive Oil

⅓ cup crumbled queso fresca

1 cup Creamy Roasted Salsa Dressing

For the Creamy Roasted Salsa Dressing:

1 poblano pepper

1 jalapeño pepper

½ red onion, roughly sliced

2 tomatoes

3 cloves garlic, peeled

1 tbsp olive oil

½ cup low-fat sour cream

1 tbsp Truvia or sugar

1 tsp lime juice

pinch of salt

freshly cracked pepper to taste

In a medium-sized pot over medium heat add the olive oil and quinoa. Stir to allow the quinoa to brown. Add the garlic powder, cumin, and chile powder. Stir to combine. Add the water and bring to a boil. Once the quinoa is boiling, cover and reduce the heat to simmer. Cook for 15 minutes.

Add the black beans and corn and stir to combine. Simmer for another 5 minutes. Taste and adjust seasoning to your preference, adding salt and pepper if needed. Remove from the heat and allow to completely cool.

Place quinoa mixture in the middle of a large platter. Surround the quinoa mixture with the tomatoes, red onions, the white parts of the green onions, bell peppers, and avocado slices. Top with the pepitas and Garlic Tonnino Tuna. Sprinkle with the crumbled Queso Fresca.

Drizzle liberally with the Creamy Roasted Salsa Dressing.

To make the Creamy Roasted Salsa Dressing:

Preheat a grill or oven to 425℉. Place the poblano pepper, jalapeño pepper, red onion, tomatoes, and garlic on a baking pan. Drizzle with olive oil. Roast for 20 minutes until the vegetables are softened and the skin on the peppers becomes blistered. Remove and all the vegetables to cool.

Peel the skin from the peppers and deseed them. Place all of the vegetables in a blender and process until smooth. (You should have about 1 cup of roasted vegetable mixture.)

Place the roasted vegetable mixture in a medium-sized bowl and add the sour cream. Truvia or sugar, and lime juice. Whisk to combine. Season with salt and pepper to taste.

Ingredients