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 this lemon tuna quinoa salad – 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.
Health benefits
Quinoa is a complete protein and a great source of fibre, I’ve written about here. Tuna adds lean protein and omega-3 fatty acids, while the fresh veggies provide vitamins, minerals, and antioxidants.
Ingredients
This gluten-free recipe combines cooked and cooled quinoa, canned tuna, cherry tomatoes, leafy greens, carrot, and fresh herbs, all dressed with a tangy lemon vinaigrette made with lemon zest and juice, olive oil, red wine vinegar, and smoked paprika.
How to make lemon tuna quinoa salad
Start by rinsing and cooking the quinoa in a saucepan, letting it steam and cool. Shake the dressing ingredients together in a jar. Mix the cooked quinoa and tuna in a large bowl, then gradually add the dressing. Fold in the cherry tomatoes, carrots, greens, and fresh herbs. Toss well to serve.
Serving suggestions and how to store
Serve this salad as a main dish or a side with some crusty bread. It can be stored in an airtight container in the fridge for up to 2 days.
Vary lemon tuna quinoa salad to suit your needs
For a vegan or vegetarian version, replace the tuna with tofu or tempeh. You can also add nuts, seeds, or crumbled feta for extra flavour and texture. If tuna isn’t your thing, try substituting it with shredded chicken or beef.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
Ingredients
- 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
Dressing
- ½ lemon/s -zest and juice
- 60 ml extra virgin 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
Method
- 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
- Store in an airtight container in the fridge.
Variations
Vegan and vegetarian
Omit the tuna and add in thinly sliced tofu or tempeh and toasted nuts.Don't like tuna
Replace it with another cooked meat like shredded or diced chicken, lamb or beef.Add nuts, seeds or dukkah
This is lovely topped with toasted nuts, seeds or even dukkah to add in a nice crunch.Add feta or goat feta
This is delicious with feta mixed through too. For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’- where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.Post your comments or rate this recipe below.
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Lisa says
So yummy and light. I love the smokey paprika and lemon combo. Thanks for another amazing salad. I had no idea that my kids could become such salad lovers.
Georgia Harding says
Yay – anything I can do to makes kids love salad and veggies!! Thanks Lisa G x
Gemma says
Hi Georgia,
I’ve run out of olive oil, am able to use tahini or grape seed oil as a substitute?
Well Nourished Team says
Hi Gemma, yes any oil you like the flavour of will work here 🙂
Elle says
Loved by my belly and my budget! Great for light meals and lunch prep – at home, salad jar and picnic approved! Keeps well and super adaptable. Almost always doubled and made too many times to count. Thanks Gx
Well Nourished Team says
Thanks Elle 😊