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 meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look
Lemon, Tuna and Quinoa Salad
- 2 cups cooked quinoa
- 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
- 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 and enjoy.
- Store in an airtight container in the fridge.