Caron's Kickin' Quinoa Salad Recipe - Allrecipes.com
Caron's Kickin' Quinoa Salad Recipe
  • READY IN 1 hr

Caron's Kickin' Quinoa Salad

Recipe by  

"An easy way to use that tuna you have sitting around and that weird quinoa stuff you got at the health food store. This is great if you want a tuna salad sandwich but don't or can't have bread, or also if you like sushi because it has a nice wasabi kick and a texture reminiscent of sticky rice. And, it has a good crunch and flavor with chopped celery and onion. Quinoa (KEEN-wa) is a 'grain that's not really a grain' used by the ancient Incas. It is especially good for people with wheat or gluten allergies, and can be doctored up with anything for every meal of the day. Try serving on a salad or lettuce leaves for a complete meal and presentation."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    1 hr

Directions

  1. Stir the quinoa and water together in a microwave-safe bowl. Cover; cook in the microwave on High until the water has been absorbed and the quinoa is tender, about 9 minutes. Uncover and place into the refrigerator to cool.
  2. Place the celery, onion, and mayonnaise together in a bowl. Season with wasabi, lemon juice, salt, and pepper; stir to mix. Fold in the tuna and chilled quinoa until evenly blended.
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Reviews More Reviews

Most Helpful Positive Review
Jul 09, 2009

Great idea, Thank you! - It never occurred to me to mix Quinoa with Tuna. Also- make sure to rinse the Quinoa a few times before cooking to ensure there is no bitter taste. It has to do with a protective coating/residue called saponin.

 
Most Helpful Critical Review
Jul 15, 2009

I followed the recipe exactly as written. Something about this just doesn't work - it might be the combination of lemon juice and the wasabi powder? It was a little better after sitting overnight, but still tasted like something a very inexperienced cook might concoct with whatever is on hand.

 

47 Ratings

May 12, 2010

This is a great recipe to play with. I changed out several ingredients, except for the tuna, quinoa, lemon juice and mayonnaise. I didn't have any wasabi powder so I added grape tomatoes, shredded apple and carrots. I didn't have celery either so I used some celery seed, which was tasty. Then the best addition, I chopped a small handful of walnuts and threw that in. It all tasted wonderful together! I find that quinoa is becoming a staple in my kitchen and this is one more recipe I will add to my list.

 
Jun 25, 2009

Awesome, delicious, imaginative, different, flavorful...the list of adjectives goes on. This is truly a great tuna salad recipe. I cooked the quinoa traditionally, boiling vs. microwave. Because hubby and I like bold flavor, doubled the wasabi and upped the lemon a little. Absolutely incredible...makes me want to play with chicken salad with a dash of wasabi...etc. Many kudos and thanks!!!

 
Mar 31, 2011

HATE Wisabi...that aside this was an awsome idea. I added a few shakes or cayene pepper, doubled the onion and celery, added 1/2 c shredded carrot. Left the Mayo the same, but used the juice from a whole lemon from my tree (would be awsome with lime too) Used this to stuff low cal pita halves for lunch. With the extra veg I get a bit healthier meal and stretch this to 3 or 4 servings rather than just 2.

 
Aug 17, 2010

This was awesome... tastes like a great pasta salad, but healthier!! I didn't change a thing and don't think it needs anything more or less. I always use the olive oil mayo, as it is fairly low in fat, but still has a good mayonnaise taste. Thanks, Caron. I never would have thought to put this together!

 
Aug 03, 2010

OMG, this was so good. Didn't have Wasabi powder, no celery and can't eat onions, but I sauted julienned zucchini and chopped carrot, adding in onion powder and the other ingredients. Served it hot, not cold. Wow! Was soooo good and filling.

 
Apr 01, 2010

I thought this was a delicious recipe. I used double the tuna and a little more mayo to moisten. Plus I added some dill weed, which I always use for tuna salad. It was fabulous and tasted just as good, if not better, after a couple of days. I used stuffed in a pita with sprouts and diced tomatoes. Yummy and very filling!

 

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Nutrition

  • Calories
  • 318 kcal
  • 16%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 25 mg
  • 8%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 27.8 g
  • 56%
  • Sodium
  • 537 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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