by This tuna (or not) quinoa salad is perfect for meals on the go, picnics, for when you need to whip something up quick to leave with the babysitter and kids, when you get home from an adventure at suppertime with a hungry crew, or when it’s noon and you’re not sure what to serve for lunch. You get the picture – it’s FAST and YUMMY.
Why tuna (or not)? Because you can leave the tuna out if you’re not into it. If you leave out the tuna I’d recommend adding chickpeas and a pinch of extra sea salt to bring some punch!
This recipe is not specific in which vegetables to use, as this is usually a last minute meal. I don’t want you to be limited by the recipe, but to use what’s in your fridge! If not having exact instructions makes your head spin, in the past I have added just roasted broccoli and chopped spinach – delicious. I have also done a combo of red pepper, cucumber, zucchini, purple cabbage and spinach – also delicious.
Try out cashew cheese! It is so good and adds flavour and creaminess. This is a very simple recipe to try making it at home (it would have to be done ahead of time if this is truly going to be a last minute recipe though…). It’s as easy as making any other dip or hummus. If you prefer to buy, the brand “Spread ‘Em” is great and can be found at Save on Foods and most organic grocers.
OK, ready or not, here’s the recipe. Don’t be surprised if you crave it on the daily.
Tuna (or not) Quinoa Salad
Ingredients
- 1 ½ cup quinoa (dry)
- 2 cans tuna* (including the juices)
- ½ cup pickles, diced
- ½ cup onion (any type), diced
- ½ cup slivered almonds (crunch them up a bit)
- ½ tsp sea salt (or more to taste)
- 1 tsp garlic powder
- 1 tsp dill
- ¾ cup mayo (I use one avocado oil), or an alternative creamy sauce
- 4 T cashew cheese** or cream cheese
- ½ lemon, juiced
Now add any vegetables you have on hand! Chop up small, shred or spiralize. Go crazy! Aim for about 5 cups of the below vegetables, total. Great options are:
- red pepper
- cucumbers
- purple cabbage
- peppers
- celery
- spinach
- carrots
- zucchini
- beets
- roasted yams or sweet potato
- roasted broccoli
- avocado
Instructions
- Start by cooking your quinoa.
- Once cooked, add in tuna (w can juices), pickles, onions, almonds, spices, mayo, cashew (or cream) cheese and lemon juice. Mix well.
- Then add in the rest of your chosen veg. Mix well.
- Taste test! Not saucy enough? Add more mayo and cashew (or cream) cheese, with a bit more spice to taste.
Notes
Enjoy your Tuna (or not) Quinoa Salad!
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