Tuna Quinoa Salad

Tuna Quinoa Salad

Sarah Mickey All Recipes, Organic Grain Recipes, Preserved Citrus Recipes, Seafood Recipes Leave a Comment

Tuna Quinoa Salad

Makes 6 Servings
Fresh Juice (Beet-Carrot-Pineapple-Celery-Ginger Recommended)

This light grain salad tastes strongly of tuna with additional tart, nutty and herby elements. The quality of tuna used plays a huge role in this salad’s flavor and texture, so we recommend spending the extra money for a really nice can.!

  • 2 cups Organic Quinoa (we made a blend of both red & white)
  • 1 small Shallot, minced
  • ½ cup Fresh Parsley Leaves
  • ¼ cup Fennel Fronds
  • ¼ cup Celery Leaves
  • 1 can top quality Canned Tuna
  • ¼ cup Preserved Meyer Lemon, deseeded & minced
  • 1/3rd cup (Sherry) Vinaigrette (how to make a vinaigrette)
  • Salt & Pepper to taste



Soak the quinoa in 3 cups of water for 15 minutes, then move the quinoa and water to a pot on the stove.

Bring the water to a simmer, cover, and let the quinoa cook until tender.

When the quinoa is cooked, drain off any excess water and cool the quinoa.

Put the quinoa and tuna in a large bowl. Stir with a spoon, breaking up the tuna. Add the meyer lemon, shallot, parsley leaves, fennel fronds, vinaigrette and celery leaves. Stir to combine.

Taste for seasoning and add salt and pepper. Serve.

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