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Tex-Mex Quinoa Tuna Salad

Fuel up with a wholesome and hearty salad that’s loaded with protein and fibre.

Serves 
Prep time
15 min
Time to Table
15 min

Ingredients

1 cup (250 mL)
cooked quinoa
1/2 cup (125 mL)
black beans, drained and rinsed
1/4 cup (60 mL)
finely chopped red onion
2 tbsp (30 mL)
olive oil
3 tbsp (45 mL)
lime juice
1/4 tsp (1 mL)
salt
1/2 tsp (2 mL)
pepper
1 can (170 g)
CLOVER LEAF® Solid White Tuna in Water, drained
1/2
small ripe avocado, pitted and chopped
1/4 cup (60 mL)
chopped cilantro leaves

Preparation

  1. In bowl, toss together quinoa, black beans, red onion, olive oil, lime juice, salt and pepper until well combined. 
  2. Gently stir in tuna and avocado. Sprinkle with cilantro. 
  3. Serve immediately or refrigerate, tightly covered, for up to 1 day. 

Tips:  

  • Alternatively, layer ingredients in two 2-cup (500 mL) Mason jars for portable salads.
  • Replace quinoa with cooked rice, barley or orzo pasta if desired. 

Nutrition

Amount per serving% Daily Value
Calories
420
Fat
23g
31%
Saturated Fat
3.5g
Trans Fat
0g
Saturated + Trans
18%
Carbohydrate
33g
Fibre
10g
36%
Sugars
2g
2%
Protein
24g
Cholesterol
30mg
Sodium
550mg
24%
Calcium
4%
Iron
17%

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