Bright, protein-packed and naturally gluten-free, this quinoa salad blends flaky tuna, creamy avocado and juicy cherry tomatoes for a light but satisfying meal.
Tossed with lemon, olive oil and tangy feta, it’s effortless to make, great for lunches, and keeps well — a fresh, flavorful bowl any day of the week. It is also pescatarian, which means it’s vegatarian with a fish addition!
Equipment: Must-haves
- Saucepan or pot with lid
- Fine-mesh sieve or colander
- Mixing bowl
- Small jug or measuring jug (for dressing)
- Spoon or whisk for mixing
- Measuring cups and spoons
Equipment: Nice-to-haves
- Citrus juicer (for easier lemon juice)
- Kitchen scales (for precise portions)
- Salad servers
- Lunch containers with airtight lids
Ingredients
- 3 cups cooked quinoa or 1 cup uncooked and 1 3/4 water or broth
- 3 tbsp extra virgin olive oil
- 1 lemon juice
- ½ tbsp apple cider vinegar
- 120g can tuna, drained
- 1 avocado, peeled and cut into chunks
- 23 medium (200g) multicolored cherry tomatoes, halved
- 50g feta, crumbled
- 50g baby spinach
Instructions
- Rinse the quinoa under cold water. Tip into a saucepan, cover with water, and
- bring to the boil. Reduce the heat and simmer for 15 mins until the
- grains have swollen but still have some bite. Drain, then transfer to a
- bowl to cool slightly.
- Meanwhile, in a jug, combine the oil, lemon juice, and vinegar with some seasoning.
- Once the quinoa has cooled, mix with the dressing and all the remaining
- ingredients and season.
- Divide between plates or lunchboxes.
- [Unsupported block type: unsupported]
What Else You Should Know
Rinse quinoa well under cold water before cooking to remove any bitterness. Use a 1:1.75 cup water-to-uncooked-quinoa ratio, simmer gently for about 15 minutes, then drain and fluff with a fork so grains cool without becoming mushy.
Choose a just-ripe avocado: slightly soft to the touch but not mushy. To slow browning, toss avocado with a little lemon juice just before serving or add it to the salad at the last minute.
Whisk the olive oil, lemon juice and apple cider vinegar until slightly emulsified so the dressing coats the quinoa evenly. Taste and adjust seasoning—quinoa benefits from a confident pinch of salt.
Use good-quality canned tuna—solid or flaked in spring water or olive oil depending on preference.
This salad stores well in the fridge for 2–3 days; keep any extra dressing separately to preserve texture. Serve chilled or at room temperature for best flavor.
Conclusion
Bright flavors, quick prep and satisfying textures make this gluten-free quinoa salad a reliable winner. With flaky tuna, creamy avocado, colorful tomatoes and tangy feta, it’s equally at home in a lunchbox or on the dinner table.
A zesty lemon dressing ties everything together. Small swaps—lactose-free cheese, limited avocado, or extra herbs—let you tailor the bowl to allergies, appetite or mood.
It stores well, keeps its charm, and proves that wholesome eating can be effortless and delicious. Dig in and enjoy a taste of simple, vibrant nourishment.