Recipe
Salad
Quinoa Tuna Salad
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 2 tbsp. Hy-Vee Select olive oil | ||
| 2 tsp. fresh lemon juice | ||
| ¼ tsp. Hy-Vee salt | ||
| Several dashes Hy-Vee black pepper | ||
| 1 ½ c. cooked white quinoa, cooled | ||
| 2 (5 oz each) cans Hy-Vee chunk light tuna in water, drained | ||
| 1 c. diced fresh tomatoes | ||
| 1 (2.25 oz) can Hy-Vee sliced ripe olives | ||
| 1 green onion, sliced | ||
| 2 c. baby spinach |
Directions
- In a medium bowl, stir olive oil, lemon juice, salt and black pepper. Add quinoa, tuna, tomatoes, olives and green onion. Gently stir in baby spinach. Serve immediately.
Nutrition facts
Servings
260 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 40mg
- Sodium: 630mg
- Total Carbohydrates: 19g
- Protein: 20g
Daily Values
0%
Vitamin A 20%
0%
Vitamin C 15%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Health 2013.