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Tuna Quinoa Salad


• 2 cups Suzie’s Quinoa w/ Olive Oil
• ½ cup water
• 15 ounces Field Day organic Garbanzo Beans
• 15 ounces Field Day organic black olives
• 15 ounces Field Day organic whole kernel corn
• 12 ounces Safe Catch Wild Tuna Albacore
• 1 cup chopped organic spinach
• 1 cup diced fresh organic tomatoes
• 2 tablespoons Simply Organic Cilantro

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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.

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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.

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