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Quinoa Salad with Tuna

35 min Mediterranean Lunch Dairy freeGluten freeHigh proteinLactose free
748
Calories
75g
Protein
28g
Fat
50g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Olive oil - 15 ml (1 tbsp)
  • Cherry tomato - 75 g (0.5 cup)
  • Lemon juice - 30 ml (2 tbsp)
  • Cucumber - 40 g
  • Quinoa, cooked - 235 g
  • Mint, chopped - 15 g (0.5 cup)
  • Parsley, finely chopped - 30 g (1 cup)
  • Canned tuna, drained - 230 g

How to make:

  1. Cook 60g dry weight of quinoa with 2 parts water and a little salt. Once cooked, leave it to cool
  2. Finely chop the parsley and mint. Chop the cherry tomatoes and chop or grate the cucumber
  3. Combine all ingredients, add the dressing and mix well
  4. Serve the quinoa salad with the tuna
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