This tuna, basil, and quinoa salad is packed with protein, full of flavour, and just as tasty the next day.
We love this recipe because it has so much potential – you can enjoy it in its original form as a salad, load it onto some crackers, use it as lettuce cup filling and more. Anyone who says you can’t make friends with salad obviously hasn’t met this one!
Tuna, basil, and quinoa salad
Servings: 1
Time: 30 minutes
Allergens: Gluten, nuts
Ingredients
Salad
- 2 cups of mixed lettuce, chopped
- ¼ cup of pickled baby cucumbers OR fresh cucumbers (diced)
- ¼ cup of fresh basil leaves
- ¼ cup of shallots, finely chopped
- 185g tin tuna in olive oil
- 1 tablespoon of hummus
- Pinch of chilli powder
- 1 cup of cooked quinoa
Dressing
- ¼ cup of extra virgin olive oil
- ¼ cup of balsamic vinegar
- 1 tablespoon of honey
Method
- Add the salad ingredients (except hummus and chilli powder) to a large bowl and toss to combine
- Combine dressing ingredients in a jar and shake to combine
- Drizzle salad with dressing, then add a dollop of hummus and sprinkle the chilli powder to serve
Interested in Nutrition?
Learn the foundations of nutrition and harness the power of food through Nutrition Essentials: eating well to live well, one of our Nutrition Short Courses.
Leilani – known as Lani to most – is an accredited Nutritionist (BHSc) passionate about teenage/adolescent health and female wellbeing. Located in Cronulla, Sydney, she offers in-person and online consultations at her By Lani Nutrition Clinic and also frequently visits schools for workshops, as well as doing group talks and online cooking sessions. She also works as the in-house Nutritionist and Content Creator at SWIISH, a leading Australian wellness and lifestyle brand.
