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Packed with nutrients, protein, and bright flavors, this citrus and herb quinoa salad with tuna takes canned fish to a whole new level.
This post is sponsored by Genova Premium Tuna | Thank you for supporting the brands I trust.
When people decide on healthier eating habits, tuna is usually at the top of the list. It’s a lean protein that promotes heart health and provides Omega-3s while also being accessible and affordable.
Unfortunately, most people’s imaginations don’t take them much farther than mayo-slathered tuna sandwiches; that’s where this wholesome grain bowl comes in.
This citrus and herb quinoa salad with tuna is delicious, nutritious, and offers up a refreshing take on having tuna for lunch!
Make Tuna Your Go-to Grain Bowl Protein
Grain bowls have become all the rage over the last few years. They’re filling, versatile, and you can pack a lot of good stuff into one meal. But the protein of choice always seems to be chicken, and we’re here to change that.
Canned tuna is a high-quality lean protein that comes with a great source of essential nutrients. We’re talking Omega-3 fatty acids, Vitamin D, and selenium.
On top of that, this heart-healthy option promotes brain health and development.
Genova Yellowfin Tuna in Olive Oil Is the Perfect Fit
When it comes to choosing tuna, quality definitely matters, and Genova is top choice. They offer rich and flavorful hand-filleted cuts of fish that bring canned tuna recipes to a whole new level. Genova’s Yellowfin Tuna in Olive Oil is easily the star in this mouthwatering citrus and herb quinoa salad.
Genova’s tuna is also sustainable and traceable—each can of tuna has a unique code that allows consumers to track the origins of their wild-caught tuna. It’s so important to know where your food comes from, and tuna gets a bad rap when it comes to sustainability! But thanks to Genova, we can enjoy our tuna without guilt.
How to Make Citrus and Herb Quinoa Salad With Tuna.
This recipe is incredibly easy and comes with a tangy homespun dressing you’ll want to make on the regular.
Here’s what you’ll need:
- 2 5 oz cans Genova Yellowfin Tuna, drained
- Quinoa, rinsed and drained
- Vegetable broth
- Kosher salt
- Zucchini
- Shallot
- Toasted slivered almonds
- Lemon
- Chopped fresh herbs, for serving
For the dressing:
- Lemon
- Extra Virgin Olive Oil
- Garlic
- Fresh dill, parsley, basil, and oregano
- Kosher salt
- Cracked black pepper
How to Make Quinoa Salad With Tuna
- 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, shallot, 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.
Tip: 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.
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme and @genova_seafood.
Love bowl meals? Try these!
- Healthy Southwest Tuna Bowl with Lime Herb Dressing
- Sesame Ginger Rice Bowl with Mackerel
- Taco Grain Bowl with Crispy Chipotle Chickpeas
- Mediterranean Quinoa Salad with Hummus
Citrus and Herb Quinoa Salad with Tuna
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, shallot, 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.
Hi, what do you do with the shallot? Add it raw to the salad?
Hi! Yes, just toss it in raw. Sorry for the confusion with it not being mentioned. I’ll fix that now!