Mediterranean Tuna Quinoa Salad
The perfect quinoa salad for a light summer meal or to prep for a week's lunches! Crisp veggies are tossed with fluffy steamed quinoa, tuna, and a zippy, fresh vinaigrette.
Servings: 4 servings
Calories: 464kcal
Ingredients
- 1 cup quinoa dry (cooked to package directions and cooled)
- 2 cans tuna drained
- 1 cup olives chopped
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup red onion very thinly sliced
- 1/2 cup Italian parsley chopped
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- sea salt and black pepper to taste
Instructions
- Cook quinoa to package directions. Once cooked, fluff with a fork, and set aside to cool.
- Add the quinoa and chopped veggies to a large mixing bowl.
- Drizzle the salad with olive oil and red wine vinegar, and generously season it with salt and pepper. Toss the salad together, and adjust seasonings to taste.
Video
Notes
How to Store Leftover Tuna Salad:
Pack the salad in an air tight container, and refrigerate up to 4 days. To meal prep this salad, divide it into multiple meal prep containers and refrigerate it until ready to enjoy.Make this a Vegetarian Option
Omit the tuna and add a can of chickpeas to make this a plant based Mediterranean Quinoa Salad.Nutrition
Calories: 464kcal | Carbohydrates: 33g | Protein: 23g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 725mg | Potassium: 603mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1025IU | Vitamin C: 21mg | Calcium: 77mg | Iron: 4mg