quinoa, tuna and corn salad

Let's prep up your ingredients. Cook your quinoa according to package directions. I made my quinoa up the night before, as I wanted to have it cool. You can cook up the quinoa fresh, but you will want to rinse it under cold water in a fine mesh strainer after it's been cooked to cool it down.Now it's time to heat up the frozen corn. Take 1 tablespoon of olive oil and heat it up in a skillet over medium-low heat. Add in the corn and sauté for a few minutes until warmed through. Set the corn aside to cool a bit. You can also let the corn thaw out and throw it in the skillet for a minute or two as well. I do that most of the time.Wash and chop up your chives, cilantro and parsley. Rinse and tear your lettuce leaves, drain your tuna.Get our a large bowl and add in the 2 cups quinoa, corn, chives, parsley and cilantro. Toss to combine.Roughly flake in the tuna to the salad. Gently toss to combine.Whisk together the 3 tablespoons extra-virgin olive oil and the 1 tablespoon white wine vinegar in a small bowl or liquid measuring cup. Pour over the salad and toss well to combine.Place the torn lettuce leaves on some salad plates. Top the quinoa mixture over the lettuce and give a quick toss. Serve immediately. The salad taste great as leftovers on day two, just be sure to keep the lettuce leaves separate from the quinoa salad when storing the quinoa.