Tuna Quinoa Salad

The beginning of the new year always brings promises of being more organized, getting more sleep, exercising more, and, of course, eating healthier. Now that we’re almost a full week into January, some of your new goals may already be distant memories (I’ve been going to bed at 12:30 every night!), but we want to help you with a delicious recipe for an easy and healthy lunch.

This is a lighter twist on the classic tuna salad using Bumble Bee tuna. That’s right, the same tuna from your elementary school lunch box. We’re just reinventing the tuna lunch with quinoa and fresh veggies, which makes it a lot more satisfying than the  tuna lunch from your childhood – and tuna is an easy and delicious way to add a variety of nutrients to your diet, including lean protein, healthy fat, and important vitamins and minerals. The great thing about this meal is that the flavors get better as this dish chills in the refrigerator overnight. Quinoa may seem intimidating to make, but it only takes 15 minutes, and you don’t even have to watch it (Amanda even puts in in her rice cooker so it’s completely fail proof)!

This recipe makes enough for four lunch portions, so if it you make it on Sunday night you’ll be set for almost the entire work week. You can eat the salad by itself, but we served it with crackers (pita bread or naan bread would also be delicious!).

When you make this recipe you’ll not only be eating healthy, you’ll also be way more organized with your lunches (not to mention budget friendly, since you’re not going out to eat). That’s a whole lot of New Year’s resolutions with one can of tuna!

Tuna Quinoa Salad

Ingredients:

• 2 c. cooked quinoa
• 1/4 c. onion, diced
• 1 can Bumble Bee Tuna
• 1 red pepper, diced
• 1 carrot, diced
• 4 Tbsp. olive oil
• 2 tsp. white wine vinegar
• 1/2 tsp lemon zest

Instructions:

1. Cook the onions in 1 Tbsp. of olive oil over medium heat until translucent.
2. Place cooked quinoa, cooked onions, tuna, diced red pepper and diced carrot in a large bowl and mix thoroughly.
3. Add in the olive oil, vinegar and lemon zest, and stir until combined.
4. Season with salt and pepper to taste.
5. Chill overnight in the refrigerator.
6. Serve with lemon and crackers.

 

 

 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.