Quinoa Tuna Salad is a very light, healthy, and protein-packed satisfying meal. It’s made with red onion, bell peppers, cucumbers, olives, canned tuna, and cooked quinoa, all tossed with a tangy dressing. It’s simple, easy, and stays fresh for days in the fridge.
Lately, we have become obsessed with quinoa, ever since our wonderful friends introduced us to this ancient high-protein grain.
It’s a wheat-free and gluten-free versatile grain that is very delicate and light in texture with a nutty flavor all on its own.
The tangy lemon is mild in this tuna salad, and this is where you can get creative and add more or less lemon to your taste.
If you don’t care for lemon, by all means, use a light vinegar instead.
We also love adding bell peppers to our salads. They provide a nice crunchy texture along with the sweet taste of them, not overpowering, and adds a nice balance to the salad.
This is a healthy grain you can have so much fun jazzing it up with even more flavors.
Don’t be afraid to add in capers, green cocktail olives, and even fresh parsley.
Quinoa Tuna Salad is a delicious salad to serve chilled or at room temperature on a bed of lettuce for a light lunch or even serve as a side with a soup for dinner.
Don’t forget to Pin to your Salad Board!!
More healthy recipes for quinoa!
- Cucumber and Quinoa Salad
- Southwest Quinoa Salad
- Quinoa Stuffed Zucchini
- Black Bean and Quinoa Soup
- Quinoa with Baby Peas
- Quinoa Tabbouleh Salad
- 1 + 1/2 cups Quinoa
- 3 cups water
- 2 cans (5 ounces each) of Tuna in olive oil
- 1 lemon- juiced
- 1/3 red onion - diced
- 2 small bell peppers (I used 1 yellow, 1 red)- chopped
- 1/2 cucumber - diced
- 1 small can pitted black olives- chopped
- 2 to 3 Tbsp. extra-virgin olive oil
- salt and pepper to taste
- fresh basil to garnish
- Place quinoa and water in a 2-quart sauce pot. Bring to boil.
- Cover, reduce heat and simmer until all liquid is absorbed, about 12 to 15 minutes.
- Set aside to cool completely. Transfer to a large mixing bowl.
- In the meantime, open cans of tuna and drain the oil. Transfer tuna to a small bowl. Add lemon juice, red onion, bell peppers, olives and diced cucumber. Toss lightly to combine.
- When quinoa is completely cooled, add in the tuna mixture. Pour in some olive oil and mix with a spoon to combine. Add salt and pepper to taste.
- Transfer salad to a serving bowl. Cover with clear wrap and chill for one hour before serving. Garnish with fresh basil at the top.
- Serves 4 to 6
Serving Size:1 serving
Amount Per Serving: Calories: 291Total Fat: 9.9gCarbohydrates: 31.8gFiber: 3.8gSugar: 2.7gProtein: 20.1g
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Thanks for stopping by!
Happy and Healthy Cooking!
xo anna and liz
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
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