Petitchef

Quinoa Tuna Salad

Starter
4 servings
30 min
20 min
Very Easy

Ingredients

4

Preparation

  • 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.


Questions:






Rate this recipe:
Generate another secure code  = 

You may like

Recipe Quinoa greens salad
Quinoa greens salad
3 servings
30 min
Very Easy
Recipe Quinoa risotto with mushrooms
Quinoa risotto with mushrooms
3 servings
55 min
Very Easy
Recipe Tuna tomato and feta muffins
Tuna tomato and feta muffins
6 servings
30 min
Very Easy
Recipe Quinoa chickpea salad
Quinoa chickpea salad
4 servings
35 min
Easy
Recipe Panzanella salad - italian salad
Panzanella salad - italian salad
2 servings
10 min
Very Easy

Recipes

Menu planner
Petitchef will make it possible to plan your menu daily, weekly, in advance for the holidays.

You can also print the weekly menu here.

Daily Menu

Daily menu
To receive the Petitchef tasty newsletter, please enter your email