Quinoa Tuna Salad

4 servings
30 min
20 min
Very Easy




  • Cook the quinoa in lightly boiling water until translucent, about 10 minutes, add the asparagus and boil for 1-2 minutes more. Drain and set aside.
  • While the quinoa is cooking, combine the tuna, bell pepper, and capers in a bowl.
  • In a blender, combine the olive oil, lemon juice, chives and a pinch of kosher salt. Blend until emulsified.
  • Add the cooked quinoa and asparagus to the bowl with the other ingredients. Pour the vinaigrette over and toss to combine.
  • Season to taste with salt and freshly ground black pepper. Serve warm or chilled.


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