Recipe by Julie
"This high-protein dish makes a great side to any main course, or even a complete meal."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (15 ounce) can
garbanzo beans, drained and rinsed
1 (15 ounce) can
black olives, drained and sliced
1 (14.5 ounce) can
whole kernel corn, drained
2 (6 ounce) cans
chopped fresh spinach
diced fresh tomatoes
olive oil, or more if needed
chopped fresh cilantro, or more to taste
From a nutritional stand point this dish is amazing. It's packed with protein, but you feel like you are carb loading. A win-win for a pre-diabetic fitness freak like me. However, as written it's a bit of a snooze flavor-wise. Luckily you can jazz it up easily with stuff you probably have lying around. First thing, it's screaming for acid. I used fresh squeezed lemon. Next it needs some seasoning. Salt, of course, onion powder and garlic powder as well for me. I ended up tossing in yellow, red, & orange bell peppers because I had some I needed to use. You easily could leave them out & have it be just as good though. I also added a little extra oil since I used a full cup of quinoa which I prepared with vegetable stock rather than water.
I found this really good. I increased the quinoa to 1/3 cup (2/3 cup water) and instead of the tomatoes, I used Ro-Tel (diced tomatoes with peppers) and put in 3 tablespoons of red wine vinegar and mixed in 1/4 cup of finely shredded cheddar jack. This made a great salad meal on a hot day when you don't want heavy. Wonderful when served with warm wheat tortillas.
This was a good, maybe somewhat bland if I hadn't added extras, base recipe. I added some horseradish mustard, onions, and celery to give it more crunch and make the taste more vibrant. I didn't measure the ingredients but tasted and added more to suit. This recipe is great that it can be modified to fit what I have on-hand. Thanks, Julie! :o)
very bland. I was excited because of all the super healthy ingredients, but really lacking in the seasoning/spices/herbs
This is delicious with subs and additions. 3 stars as is, but 5 with additions. I used black beans instead of garbanzo beans, I doubled the quinoa, added 1/2 diced red pepper, 1/4 cup diced onions an 1/2 T garlic. For spices I added Black Pepper, salt, basil and red pepper (spice).
* Percent Daily Values are based on a 2,000 calorie diet.
Quinoa Tuna Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 127
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Classic flavors of the Mediterranean combine in this tantalizing tuna salad.
Enjoy a light, healthy lunch with this quick and easy tuna salad.
Spice up tuna salad with a little curry and Parmesan.