Whether you’re prepping lunch for the week, or whipping it up for a weekend get-together, this quinoa tuna salad recipe is packed with protein and fiber and is sure to satisfy. It takes just 25 minutes to put together, which means it’s not only good for you, but its easy too. A few simple upgrades make this salad special: We use convenient bottled dressing and add some tangy lemon juice and zest to it for a bold, bright taste. Then, for extra flavor, we roast the tomatoes and shallots to really bring out their sweetness before putting the rest of the salad together. If you’ve given this yummy tuna salad a try, comment below to let us know!
Quick tip: For quinoa that comes out fluffy, not mushy, spread the cooked grains on a baking sheet and let them cool for 5 minutes before adding to the salad. This will help remove the excess moisture.
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Total Time
Prep Time
Cook Time
Ingredients
- 1 lemon
- 1/2 cup bottled olive oil-and-vinegar dressing
- 6 shallots, halved
- 1 1/2 cups cherry tomatoes, halved
- 1 cup quinoa
- 8 oz. asparagus, trimmed
- 1 cup frozen fava beans
- 1 (12 oz.) can solid white tuna, drained
Instructions
PrintHeat oven to 375°F. Grate 1 tsp. zest and squeeze 2 Tbs. juice from lemon; stir zest and juice into dressing. On rimmed baking sheet, spread shallots and tomatoes in single layer; coat with cooking spray. Roast until tender, 12–15 min.; let cool.
Cook quinoa according to package directions. In large pot of boiling water, cook asparagus and beans until tender, 2 min. Drain; let cool. Place quinoa on platter. Top with veggies, tuna and dressing.
Nutrition
- Calories: 324 kcal
- Fat: 13 gram
- Saturated Fat: 2 gram
- Protein: 22 gram
- Carbohydrate: 30 gram
- Fiber: 5 gram
- Cholesterol: 23 mg
- Sugar: 5 gram
- Sodium: 315 mg
