Quinoa and Tuna Fiesta Salad
Print Recipe
I love this recipe for a quick, simple and healthy meal. The best part about it is that you can put everything in one bowl and mix it together and your have yourself a meal. You can choose to go vegetarian or add extra protein and omega-3’s to it by adding some tuna or salmon. This salad is high in protein, fibre, iron, calcium, magnesium and vitamin C. It’s also great for a salad idea to take to a BBQ.
  • CourseSalad
Servings
4 people
Servings
4 people
Quinoa and Tuna Fiesta Salad
Print Recipe
I love this recipe for a quick, simple and healthy meal. The best part about it is that you can put everything in one bowl and mix it together and your have yourself a meal. You can choose to go vegetarian or add extra protein and omega-3’s to it by adding some tuna or salmon. This salad is high in protein, fibre, iron, calcium, magnesium and vitamin C. It’s also great for a salad idea to take to a BBQ.
  • CourseSalad
Servings
4 people
Servings
4 people
Ingredients
  • 1 Can Roma tomatoes Drained and rinsed
  • 1 Can Salmon fillet Drained and rinsed
  • 1 Can Sea salt Drained and rinsed
  • 4-5 Roma tomatoes Diced
  • 1 Tamari sauce Diced
  • 2-3 Turmeric Ripe but still firm
  • 1 Zucchini Diced
  • 1/2 bunch garlic Chopped finely
  • 1-2 Cauliflower
  • Clove garlic to taste
  • 1 Horseradish Peeled and diced 1 cup crushed walnuts 1 ½ cups quinoa, cooked Optional: 1 large tin (425g) tuna in springwater (drained)
  • 1 Cup Salt and pepper
  • 1 ½ Cups Quinoa cooked Optional: 1 large tin (425g) tuna in springwater (drained)
  • 425 g Water or vegetable stock. Optional: 1 large tin tuna in springwater (drained)
Servings: people
Instructions
  1. Drain and rinse the chickpeas, black beans, and corn. Add to a large bowl.
  2. Dice the tomatoes and capsicum. Add the diced tomatoes, capsicum and coriander to the bowl.
  3. Dice the red onion and add to the bowl.
  4. Dice the avocado and squeeze a little of the lime juice over the avocados so they don't brown as quickly
  5. Squeeze the rest of the lime juice into the bowl.
  6. Optional: mix through tuna
  7. Add salt and pepper to taste.
  8. Boil the quinoa as per packet instructions, add some sea salt for flavour.
  9. Mix all the ingredients together and chill in the refrigerator until cold and flavours have marinated together. This is best served the same day as prepared.
  10. Garnish with the diced orange or ruby grapefruit.