Indulge in a flavourful and nutritious meal with our Protein-Packed Quinoa Salad featuring a delightful blend of tender quinoa, succulent tuna, vibrant sweet peppers, savoury olives, crunchy almonds, and refreshing herbs.
Packed with protein, fibre, and essential nutrients, this salad not only tantalizes the taste buds but also nourishes the body. With each bite, savour the wholesome goodness and energizing benefits of this vibrant dish, perfect for fuelling your day with vitality and flavour.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (5 oz) canned tuna, drained
- 1/2 cup sweet peppers, diced (assorted colors for visual appeal)
- 1/4 cup red onion, thinly sliced
- 1/4 cup black or green olives, sliced
- 1/4 cup almonds, chopped
- 2 stalks celery, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1/4 cup feta cheese (crumbled)
- 2 tablespoons apple cider vinegar
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt and black pepper to taste
- Roast chicken (optional)
Instructions
- In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it cool completely.
- Once the quinoa has cooled, transfer it to a large mixing bowl. Add the drained canned tuna, diced sweet peppers, sliced red onion, sliced olives, chopped almonds, diced celery, crumbled feta cheese and chopped parsley to the bowl.
- Pour the dressing over the quinoa salad ingredients in the large mixing bowl. Gently toss to combine, ensuring that all ingredients are evenly coated with the dressing.
- Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, chili flakes, salt, and black pepper to make the dressing.
- If desired, garnish with roast chicken, additional chopped parsley, or a few whole olives before serving. Enjoy immediately, or refrigerate for later use.
Store leftovers: Transfer any leftover salad to an airtight container and refrigerate. The salad should keep well for a few days in the refrigerator, but it’s best enjoyed within 2-3 days for optimal freshness.
Side dish suggestions:
These side dishes complement the flavors and textures of quinoa salad, making for a delicious and well-balanced meal. Enjoy!
- Grilled Vegetables: Serve grilled zucchini, eggplant, bell peppers, and asparagus alongside the quinoa salad for a tasty and colorful addition.
- Roasted Sweet Potatoes: Roast sweet potato wedges or cubes seasoned with herbs and spices for a sweet and savory side dish.
- Steamed Broccoli: Lightly steam broccoli florets until tender-crisp and serve with a sprinkle of lemon juice and sea salt.
- Caprese Salad: Enjoy a classic Caprese salad with slices of fresh tomatoes, mozzarella cheese, and basil leaves drizzled with balsamic glaze.
- Green Salad with Citrus Dressing: Toss together a simple green salad with mixed greens, avocado slices, toasted nuts, and a citrusy dressing for a light and refreshing side dish.
- Greek Salad: Prepare a refreshing Greek salad with cucumber, tomato, red onion, Kalamata olives, and feta cheese tossed in a light vinaigrette.
- Hummus and Crudité: Serve a platter of colorful raw vegetables like carrot sticks, cucumber slices, cherry tomatoes, and bell pepper strips with creamy hummus for dipping.
- Quinoa-Stuffed Bell Peppers: Use leftover quinoa to make quinoa-stuffed bell peppers filled with a mixture of vegetables, beans, and cheese.
