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A brightly colored tuna quinoa salad in a glass bowl.
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5 from 2 votes

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.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 servings
Calories: 464kcal
Author: Michelle Miller

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.
    Quinoa shown with water to be steamed.
  • Add the quinoa and chopped veggies to a large mixing bowl.
    The quinoa in a large bowl with salad ingredients.
  • 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.
    A brightly colored tuna quinoa salad in a glass bowl.

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