Healthy, light, flavorful, and high in protein! This Quinoa Tuna Salad makes a great light lunch or dinner, and is great for packing for a work lunch. Read the notes below recipe for lunch-packing tips and tasty add-in ideas.
Cook the rinsed quinoa according to the package instructions. On stovetop: Combine 2 cups water, ½ teaspoon salt, and 1 cup rinsed quinoa in a pot. Bring to a boil, then lower the heat, cover, and let it simmer for 12 minutes. Uncover and let it cook on low for another 3 minutes, or until the quinoa is fully cooked and releases tiny curly white strings (those are fine!) and all the water is absorbed. Remove from heat and fluff with a fork but don't stir too much. Transfer to a heat-safe bowl and let the quinoa cool.
While the quinoa is cooking and cooling, prepare the rest of the salad: Dice the cucumber (peel if you want), dice the tomatoes, chop the scallions, drain the tuna, zest the lemon, juice the lemon, and chop your fresh herbs.
Prepare the dressing by mixing together all the dressing ingredients in a small bowl. Mix well with a fork.
Add the veggies, feta, and dressing to the quinoa and mix gently. Mix until just combined, but do not overmix so the quinoa doesn't get mushy. If needed, adjust the flavor to your liking with a little extra salt or lemon juice. Serve immediately, or chill before serving.
Notes
Tasty add-ins for quinoa tuna salad: Cooked chickpeas, sliced olives, sun-dried tomatoes (oil packed and drained), diced fresh bell peppers, marinated artichoke hearts, thinly sliced or diced red onion, canned or cooked corn, cooked frozen peas, cooked white bean, grated Parmesan, any other fresh herbs. And of course, you can always double the veggies!Storing leftovers and tips for leftovers: This salad is best served fresh, but it can be stored for up to 1 full day if you have leftovers. It will be a little more "watery" the next day because the cucumbers and tomatoes will release juices.
I recommend only mixing together as much as you will eat. Store the remaining chopped veggies in one container in the fridge, the cooked quinoa and feta in another container, and the dressing in another. Then combine everything on Day 2 when ready to eat!
Prep this salad for a work lunch the next day: Store the veggies on top of the quinoa, and store the dressing in a separate container. Combine and stir well before eating.