Monday, 29 August 2022

Recipe: Tuna, basil, and quinoa salad

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



  • 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


  • ¼ cup of extra virgin olive oil
  • ¼ cup of balsamic vinegar
  • 1 tablespoon of honey


  1. Add the salad ingredients (except hummus and chilli powder) to a large bowl and toss to combine
  2. Combine dressing ingredients in a jar and shake to combine
  3. Drizzle salad with dressing, then add a dollop of hummus and sprinkle the chilli powder to serve

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