Every time I cook a batch of quinoa, I always make extra so I can make a salad for the kids and I for lunch the next day. Our favourite combo is with lemon and tuna – it’s fresh, zesty and really quick and easy to throw together. Feel free to add in any raw or cooked vegetable you like, this is a very versatile recipe.
To source the most sustainable brands of tuna (in Australia), click here.
The nutrient-dense seed quinoa I’ve written about here. Tuna is a wonderful source of essential EPA and DHA (fatty acids) and the vegetables add invaluable plant-based nutrition.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and nut meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.
Lemon, Tuna and Quinoa Salad
- 130 g quinoa - or 2 cups cooked
- 185 g can tuna -drained
- 10 cherry tomatoes -halved
- 25 g leafy greens (1 cup)
- ¼ bunch/s fresh coriander or mint leaves -leaves picked off stems
- 1 carrot/s (large) grated or julienned
- ½ lemon/s -zest and juice
- 60 ml olive oil extra virgin (or roughly double the quantity of oil to lemon juice) (¼ cup)
- 1 tsp red wine vinegar
- Sea salt and freshly ground black pepper -to taste
- ¼ tsp smoked paprika
- Firstly rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 1½ cups of water.
- Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
- Place all of the dressing ingredients into a jar and shake well to combine.
- In a large bowl mix together the quinoa and tuna.
- Mix through the dressing, adding gradually until the quinoa and tuna are well coated but not drowning in dressing.
- Now fold through the tomatoes, carrot, leafy greens and herbs. Enjoy!
- Store in an airtight container in the fridge.