Quinoa Tuna Salad Recipe
Looking for a light, fresh and protein-loaded meal that you can whip up in under 30-minutes? This Quinoa Tuna Salad is your new go-to meal! Whether you're meal prepping for the week or throwing together a quick lunch, this salad is simple, satisfying, and loaded with wholesome ingredients.
Servings: 6 people
Ingredients
- 1 cup quinoa
- 1 English cucumber quartered
- 1 cup cherry tomatoes halved
- 1/2 cup red onion sliced
- 2 cans tuna
- 1/2 cup parsley chopped
Lemon Mustard Dressing
- 3 cloves garlic
- 2 lemon juiced
- 1 tbsp dijon or country mustard
- 1/3 cup olive oil
- 1/2 cup cilantro
- 1/2 tbsp salt and pepper
Instructions
- Cook quinoa according to package instructions. Allow it to drain off excess liquid and cool off completely.
- While the quinoa is cooling, chop up the veggies. Set aside
- Also drain the two cans of tuna and using a fork break them up into flaky bits.
- Add dressing ingredients to a food processor, all at once and pulse until super creamy.
- When ready to build your quinoa tuna salad, add the quinoa and veggies to a big bowl. Add the flaky tuna. Toss in dressing.
- Serve immediately and use up leftover within 3-4 days.
Nutrition
Calories: 295kcal | Carbohydrates: 27g | Protein: 16g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 20mg | Sodium: 743mg | Potassium: 501mg | Fiber: 4g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 35mg | Calcium: 59mg | Iron: 3mg