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Tex-Mex Quinoa Tuna Salad Recipe

Tex-Mex Quinoa Tuna Salad
Source: Clover Leaf

Ingredients

  • 1 cup (250 mL) cooked quinoa
  • 1/2 cup (125 mL) black beans, drained and rinsed
  • 1/4 cup (60 mL) finely chopped red onion
  • 2 tbsp (30 mL) olive oil
  • 3 tbsp (45 mL) lime juice
  • 1/4 tsp (1 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 can (170 g) CLOVER LEAF® Solid White Tuna in Water, drained
  • 1/2 small ripe avocado, pitted and chopped
  • 1/4 cup (60 mL) chopped cilantro leaves
PREP TIME
15m 		TOTAL TIME
15m
YIELD
2 servings

Instructions

  • In bowl, toss together quinoa, black beans, red onion, olive oil, lime juice, salt and pepper until well combined. 
  • Gently stir in tuna and avocado.
  • Sprinkle with cilantro. 
  • Serve immediately or refrigerate, tightly covered, for up to 1 day. 

Tips:  

  • Alternatively, layer ingredients in two 2-cup (500 mL) Mason jars for portable salads.
  • Replace quinoa with cooked rice, barley or orzo pasta if desired. 

Side Dishes

A recipe from Clover Leaf

https://www.flyers-on-line.com/data/recipes/8607/tex-mex-quinoa-tuna-salad.jpg

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