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Bowls of quinoa salad with cans of Genova tuna stacked next to them.
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Citrus and Herb Quinoa Salad with Tuna

Packed with nutrients, protein, and bright flavors, this citrus and herb quinoa salad with tuna takes canned fish to a whole new level.
Course Lunch, Main, Salad
Total Time 20 minutes
Author Dana Sandonato

Ingredients

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • Pinch of kosher salt
  • 2 5 oz cans of Genova Yellowfin Tuna, drained
  • 1/2 cup thinly sliced zucchini, cut into quarters
  • 1 shallot, thinly sliced
  • 1/2 cup toasted slivered almonds
  • Zest of one lemon
  • Lemon wedges, for serving
  • Extra chopped fresh herbs, for serving

Dressing.

  • 1 lemon, zester and juiced
  • 2 TBSP extra virgin olive oil
  • 1 clove of garlic, minced
  • 2 TBSP chopped fresh dill
  • 1 TBSP chopped fresh parsley
  • 1 TBSP chopped fresh basil
  • 1 TBSP chopped fresh oregano
  • 2 TBSP water
  • 1/4 tsp kosher salt
  • Cracked black pepper

Instructions

  • Rinse and drain the quinoa—this rids the quinoa of its bitter taste. Transfer the quinoa to a saucepan, and bring the heat to medium. Toast the quinoa, stirring occasionally, for about two minutes.
  • Add the vegetable broth to the saucepan, and bring to a simmer over medium-high heat. Once simmering, lower the heat, cover, and let the quinoa simmer for about 15 minutes or until it has absorbed all of the liquid. When done, fluff it with a fork and set it in a large serving bowl to cool.
  • While the quinoa cools, make the dressing. Simply whisk all of the ingredients together in a small bowl (or add them to a glass jar with a lid, and shake until well blended); set aside.
  • Once the quinoa has cooled, add the tuna, zucchini, toasted slivered almonds, and lemon zest to it. Drizzle the dressing over the ingredients and gently toss to coat.
  • Serve with lemon wedges for an extra spritz of citrus and some extra chopped fresh herbs.

Notes

To toast your almonds, place them in a dry pan and place them over medium-low heat. Toast them until they are golden brown and aromatic, shaking the pan every so often to avoid burning.