Quinoa salad with char-grilled vegetables and tuna

Take one tin of tuna, a vibrant mix of chargrilled vegetables and the power grain, quinoa, to create this simple salad.

  • 25 mins cooking
  • Serves 2
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Quinoa salad with char-grilled vegetables and tuna
  • 1 small red capsicum, quartered
  • 1 medium zucchini, thinly sliced
  • 1 baby eggplant, thinly sliced
  • 1 small red onion, cut into wedges
  • 1 cup (70 grams) quinoa, rinsed, drained
  • 1 cup (160 millilitres) water
  • 2 teaspoon olive oil
  • 1/4 cup (60 millilitres) lemon juice
  • 1 teaspoon dijon mustard
  • 185 gram canned tuna in springwater, drained
  • 2 tablespoon baby basil leaves


Quinoa salad with char-grilled vegetables and tuna
  • 1
    Cook capsicum, zucchini, eggplant and onion on a heated oiled grill plate (or grill or barbecue) until tender. Slice capsicum thickly.
  • 2
    Meanwhile, in a small saucepan, place quinoa with the water; bring to the boil. Reduce heat to low; simmer, covered, 15 minutes or until tender and water is absorbed. Remove from heat; stand 10 minutes, then fluff with a fork.
  • 3
    Combine oil, juice and mustard in a screw-top jar; shake well.
  • 4
    Place quinoa, vegetables and tuna in a bowl with dressing; toss gently to combine. Serve topped with basil leaves.


Vegetables can be grilled a day ahead; store, covered, in the fridge. The salad can be served warm or cold; add some rocket or spinach leaves, if you like.

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