Tuna Veggie Quinoa Salad Recipes

TUNA, VEGGIE & QUINOA SALAD

Steps:

• Combine quinoa & water in a saucepan with a tight-fitting lid. Bring to a boil over medium high flame, then reduce flame to low and cover. Cook, stirring occasionally, till water is absorbed and quinoa is tender, 12-15 minutes.
• Combine tuna, beans, corn, bell pepper, and herbs in a large bowl.
• In a small bowl, whisk olive oil, zest, orange juice, and salt and pepper till smooth.
• When quinoa is done cooking, let cool a few minutes, then combine with veggies in bowl. Drizzle with dressing (if using), stir to mix. Serve warm or chilled.

TUNA SALAD WITH ROASTED VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• On a baking sheet lined with parchment paper, add the green beans, potatoes, and lemon.
• Drizzle the vegetables with 2 teaspoons of olive oil and season with salt, pepper, paprika, rosemary, thyme, and garlic. Mix until evenly coated.
• Add the bell pepper halves to the center of the baking sheet and drizzle with the remaining teaspoon of olive oil, ½ teaspoon of salt, and ½ teaspoon of pepper.
• Roast for 20 minutes until vegetables are golden brown. Let cool.
• Make the tuna salad: combine the tuna, celery, Greek yogurt, salt, pepper, and parsley in a medium bowl.
• Add a large handful of greens to 2 bowls. Divide the roasted vegetables and bell pepper halves between the bowls. Add a hard-boiled egg, if desired. Scoop the tuna salad into the bell peppers.
• Serve with a balsamic vinaigrette, if desired.
• Enjoy!