Quinoa Tuna And Chickpea Salad Recipes

QUINOA, TUNA, AND CHICKPEA SALAD

Quinoa, Tuna, and Chickpea Salad image

Quinoa, tuna, and chickpeas tossed with baby spinach, celery, fresh mint and cilantro, spring onions and baby tomatoes make a perfect dinner salad. Here's the recipe.

Provided by Syrie Wongkaew

Categories Lunch Entree Side Dish Salad

Time 40m

Yield 2

Number Of Ingredients 17

Ingredients

For the Dressing:
1 medium clove garlic (grated)
2 tablespoons olive oil ( extra-virgin )
2 tablespoons lemon juice (freshly squeezed)
Pinch sea salt
For the Salad:
1/2 cup quinoa
2 cups water (divided)
1/2 teaspoon sea salt
7 ounces/200 milliliters water-packed tuna (1 can, drained)
2 cups baby spinach (loosely packed)
14 ounces/400 milliliters chickpeas (1 can, rinsed & drained)
1/3 cup celery (finely chopped)
1/3 cup cilantro (coriander leaves, chopped)
1/3 cup mint (chopped)
2 spring onions (finely sliced)
8 cherry tomatoes (or baby tomatoes, quartered)

Steps:

Gather the ingredients.
In a small bowl, mix together grated garlic clove, 2 tablespoons extra-virgin olive oil, 2 tablespoons lemon juice and a pinch of sea salt. Set aside.
Gather the ingredients.
Place quinoa in a small, heatproof bowl. Cover with 1 cup of boiling water and soak for 5 minutes.
Use a sieve to drain it and then give the quinoa a good wash under cold, running water. Run your fingers through it while you wash it.
Place quinoa in a small saucepan and add the remaining 1 cup of water and 1/2 teaspoon of sea salt. Bring to a boil, then lower heat to medium-low and cover. Simmer for 15 minutes or until the water has been absorbed. Remove quinoa from heat and allow to sit for 5 minutes with a lid on.
Meanwhile, in a large mixing bowl, combine the tuna, spinach, chickpeas, celery, cilantro, mint, spring onions, and cherry tomatoes.
Fluff the quinoa gently with a fork and then add to the salad ingredients. Add the dressing and then stir well to coat the ingredients.
Divide salad between 2 large bowls and serve.

Nutrition Facts : Calories 671 kcal, Carbohydrate 74 g, Cholesterol 42 mg, Fiber 19 g, Protein 45 g, SaturatedFat 3 g, Sodium 1042 mg, Sugar 15 g, Fat 23 g, ServingSize 2 Portions (2 Servings), UnsaturatedFat 0 g

CHICKPEA QUINOA MOCK TUNA SALAD

Chickpea Quinoa Mock Tuna Salad image

This is a healthy dish. Eat it in a sandwich, on lettuce, or as a stand-alone meal.

Provided by Stef

Categories Salad Grains Quinoa Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 17

Ingredients

1 cup water
½ cup quinoa
1 (19 ounce) can chickpeas (garbanzo beans), rinsed and drained
1 large carrot, peeled and roughly chopped
1 rib celery, roughly chopped
½ cup sunflower seeds
¼ cup shredded cabbage
¼ onion, chopped
¼ cup sliced almonds
¼ cup raisins
½ cup reduced-fat mayonnaise
2 tablespoons honey Dijon mustard
1 tablespoon dried kelp flakes
1 ½ teaspoons sweet pickle relish
1 teaspoon lemon juice
¼ teaspoon salt
freshly ground black pepper to taste

Steps:

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Fluff quinoa with a fork and refrigerate until cold.
Combine chickpeas, carrot, celery, sunflower seeds, cabbage, and onion in a food processor and pulse until everything is roughly equal in size; transfer to a large bowl.
Stir quinoa, almonds, and raisins into the chickpea mixture; add mayonnaise, mustard, kelp flakes, relish, lemon juice, salt, and pepper. Stir the mixture until evenly seasoned.

Nutrition Facts : Calories 367.1 calories, Carbohydrate 46 g, Cholesterol 7.1 mg, Fat 17.2 g, Fiber 7.5 g, Protein 10.9 g, SaturatedFat 2 g, Sodium 617.9 mg, Sugar 8.6 g

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