Quinoa Salad with Tuna and Avocado



Serving size

about 2 cups salad
30 minutes
60 minutes (overnight is best)

This recipe can easily be multiplied and makes good leftovers.

Quinoa Salad with Tuna and Avocado


1 cup Water
1/2 cup Quinoa, uncooked
1 can Canned no-salt added tuna fish in water (drained)
1 Tbsp. Olive oil (divided)
2 tsp.. White wine vinegar
2 large Green onions (thinly sliced crosswise)
2 Medium stalk Celery, raw (diced)
1/2 medium Red bell peppers (diced)
4 ounce Grape or cherry tomatoes (halved)
2 Tbsp. Fresh dill (chopped)
1/4 tsp. Salt
1/2 medium Avocados, raw
1 to taste Black pepper


Place the water in a small sauce pan over high heat.

When the water boils, add the quinoa. Reduce the heat to a high simmer.

Partially cover the pan and cook until the water is almost evaporated. Stir occasionally. When the quinoa is done, turn off the heat and cover.

After about 5 minutes, remove the quinoa to a large mixing bowl, and after it has cooled place in the refrigerator to chill.

While the quinoa is cooking, place a large skillet in the oven and preheat to 325°F.

When the pan is hot, add 1 teaspoon of the olive oil to the pan, then add the leeks and the shrimp.

Roast for about 10 minutes, removing the shrimp when pink. Place the shrimp in the bowl with the quinoa and return to the refrigerator to chill.

Turn the leek over in the pan and finish roasting: about 20 minutes.

Remove and let cool slightly.

Slice the leek crosswise and add to the bowl with the quinoa and shrimp.

When the quinoa is cool, add the remaining 2 teaspoons of olive oil, celery, peppers, tomatoes, vinegar, blue cheese, salt, and pepper.

Fold together until well blended.

Chill well. The salad is best if it is chilled overnight before eating.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

Quinoa is a great choice for side dishes and you should keep it in your pantry. It has tons of fiber and great texture with a slightly nutty flavor.

"A woman who can eat a real bruschetta is a woman you can love and who can love you. Someone who pushes the thing away because it's messy is never going to cackle at you toothlessly across the living room of your retirement cottage or drag you back from your sixth heart attack by sheer furious affection. Never happen. You need a woman who isn't afraid of a faceful of olive oil for that."

Nick Harkaway, The Gone-Away World