Quinoa Tuna Salad Recipe

This Quinoa Tuna Salad is a lovely light, quick and easy meal, and is great for lunch or dinner. It goes well with fresh crusty bread, but is just as perfect on its own. And honestly it takes hardly any effort to make it, most of the time 15 mins is waiting for the quinoa to cook.

Free feel to add or substitute some of the ingredients you can make up your own great version this tuna quinoa salad would go well with the addition of an avocado, chopped in chunk size pieces, or 1/4 cup of diced cucumber.

Tuna Quinoa Salad

What You Need:

  • 3/4 cup black and white quinoa
  • 6 baby Roma tomatoes
  • 1/4 cup feta cheese
  • 4 ounces (aobut 1/2 cup) tin of tuna preferably skipjack fillets if you can get them
  • 1/2 cup chopped fresh parsley leaves
  • Handful chopped fresh mint leaves
  • A pinch of chili salt
  • A pinch of pepper and a squeeze of lemon (optional)
  • 1 1/2 cups of cold water

Serves two

Make This:

  1. Place the quinoa in a pot with 1 1/2 cups of cold water and bring to the boil.
  2. Once the water is boiling, put a lid on the pot and turn the heat right down to low. Leave on the heat for about 15 mins by which time all the water should be gone this is called the evaporation method, and can also be used to cook rice.
  3. Its important not to have the heat very high because if you do the water will evaporate too quickly and the quinoa will burn.
  4. While the quinoa is cooking you can prepare the rest of the ingredients dice the tomatoes, crumble the feta cheese.
  5. Once the quinoa has cooled a little you can transfer it into your salad bowl and add the rest of the ingredients the tomatoes, feta, chopped parsley and mint (it doesnt need to be chopped too fine), the tuna and chili salt. If you want you can also add a pinch of pepper and a small squeeze of lemon at this stage.
  6. Stir gently to combine all the ingredients, and thats it your salad gorgeous Quinoa Tuna Salad is ready to enjoy.

Quinoa Tuna Salad Recipe
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ¾ cup black and white quinoa
  • 6 baby Roma tomatos
  • ¼ cup feta cheese
  • 4 ounces (aobut ½ cup) tin of tuna – preferably skipjack fillets if you can get them
  • ½ cup chopped fresh parsley leaves
  • Handful chopped fresh mint leaves
  • A pinch of chili salt
  • A pinch of pepper and a squeeze of lemon (optional)
  • 1½ cups cold water
Instructions
  1. Place the quinoa in a pot with 1½ cups of cold water and bring to the boil.
  2. Once the water is boiling, put a lid on the pot and turn the heat right down to low. Leave on the heat for about 15 mins by which time all the water should be gone – this is called the evaporation method, and can also be used to cook rice.
  3. It’s important not to have the heat very high because if you do the water will evaporate too quickly and the quinoa will burn.
  4. While the quinoa is cooking you can prepare the rest of the ingredients – dice the tomatoes, crumble the feta cheese and chop the herbs.
  5. Once the quinoa has cooled a little you can transfer it into your salad bowl and add the rest of the ingredients – the tomatoes, feta, chopped parsley and mint (it doesn’t need to be chopped too fine), the tuna and chili salt. If you want you can also add a pinch of pepper and a small squeeze of lemon at this stage.
  6. Stir gently to combine all the ingredients, and that’s it your salad gorgeous Quinoa Tuna Salad is ready to enjoy.

 

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