Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Tuna and Spiced Quinoa Dinner Salad
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 449
- Total Fat
- 29 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 26 milligrams
- Sodium
- 745 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 7 grams
- Sugar
- 4 grams
- Protein
- 24 grams
This Mediterranean-inspired power salad hits all the right notes, from briny capers and artichokes to crunchy walnuts and fresh spinach and a combination of chewy quinoa and cauliflower rice cooked with warm spices. Canned tuna is the convenient protein hero giving the salad 24 grams per serving and adding richness to every bite. It’s a healthy, high-protein one-bowl meal that still manages to feel indulgent. Plus it’s ideal for prepping ahead for meals down the road. If you’re making it in advance, dress all the ingredients together except the spinach; pack it for lunches or weeknight dinners, tossing the spinach in right before serving to keep it fresh and bright. You can also opt for chopped kale in place of spinach for a slightly sturdier, earthier version.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 449
- Total Fat
- 29 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 26 milligrams
- Sodium
- 745 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 7 grams
- Sugar
- 4 grams
- Protein
- 24 grams
Ingredients
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Directions
- Bring 1 cup water to a boil in a small saucepan over high heat. Stir in 1 teaspoon of the olive oil, the coriander, fennel, 1/2 teaspoon salt and a few grinds of pepper. Stir in the quinoa, adjust the heat to a simmer, cover and cook until the quinoa is tender, about 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover, add the cauliflower rice and stir it into the warm quinoa to lightly cook it. Let cool slightly, about 2 minutes.
- While the quinoa is cooking, combine the vinegar, mustard and 1/2 teaspoon salt in a large serving bowl. Stir in the shallot and capers and let sit until the shallot is lightly pickled, about 2 minutes. Whisk in the remaining 1/4 cup olive oil and season with a few grinds of pepper. Add the tuna, artichokes, walnuts and carrot and toss to combine. Add the quinoa mixture and spinach and toss again. Divide among 4 shallow bowls and serve.
Cook’s Note
Our nutritional analysis is based on the recipe as written; ingredient substitutions may affect these numbers.
