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Tuna quinoa salad with bell pepper and cucumber
Toss cooked quinoa, canned tuna, bell pepper, cucumber, tomatoes, and red onion with lemon-Dijon dressing for a filling salad. Serves 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 15 min
- Total time
- 40 min
- Servings
- 4 servings
- Difficulty
- Easy
Tuna quinoa salad makes a filling cold lunch that's easy to pack: toss cooked quinoa with canned tuna, bell pepper, cucumber, cherry tomatoes, and red onion, then add a lemon dressing. Rinse the quinoa thoroughly before cooking, or it may taste bitter.
Ingredients
Salad
Dressing
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Instructions
Tip: tap a step to mark it as done.
Cook the quinoa
25 minRinse the quinoa thoroughly in a strainer, add 300 ml salted water, and cook covered for 12–15 minutes, until the water is absorbed. Fluff with a fork and let cool for 10 minutes.
Prepare the vegetables
10 minDice the bell pepper and cucumber, halve the tomatoes, and finely chop the onion. Drain the tuna and flake it with a fork.
Make the dressing
Whisk the olive oil with the lemon juice, mustard, salt, and pepper.
Toss the salad
Toss the quinoa with the vegetables, tuna, parsley, and dressing.
Tip: To pack this salad for the next day, mix it without the tomatoes and dressing, then add them just before eating so the vegetables don't release water.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 410 kcal
- Protein
- 24 g
- Carbohydrates
- 32 g
- of which sugars
- 4.3 g
- Fat
- 21 g
- of which saturates
- 3.1 g
- Fiber
- 4.6 g
- Salt
- 1.4 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tuniakový šalát s quinoou, paprikou a uhorkou
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