Quinoa Tuna Salad

Tuna salad gets an extra boost of flavor and texture with the addition of garbanzo beans and quinoa. Toss with olive oil and cilantro for a fresh salad.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 312 Calories

Ingredients

• ½ cup water
• 1 cup chopped fresh spinach
• 2 (5 ounce) cans tuna, drained
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• ¼ cup quinoa
• 1 cup diced fresh tomatoes
• 2 tablespoons chopped fresh cilantro, or more to taste
• 2 tablespoons olive oil, or more if needed
• 1 (14.5 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black olives, drained and sliced

Recipe Instructions

Step 1

Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Step 2

Combine garbanzo beans, black olives, corn, tuna, spinach, tomatoes, olive oil, and cilantro in a large bowl; stir to coat. Stir in quinoa. Refrigerate salad to allow flavors to blend, 2 hours to overnight. Serve chilled.