Smoked tuna and quinoa salad with broccolini

Jazz up your workday lunches with this fresh and tasty smoked tuna salad.

  • 40 mins cooking
  • Serves 4
  • Print
You'll love this fresh quinoa salad packed full of vegetables and smoked tuna for a fresh and tasty lunch idea.


  • ½ cup (100g) red quinoa, rinsed
  • 1 litre (4 cups) water
  • 1 red shallot (25g), sliced thinly
  • 1 small red capsicum (150g)
  • 1 small yellow capsicum (150g)
  • olive oil cooking spray
  • 350 grams broccolini
  • 2 x 125g (4-ounce) cans smoked tuna in olive oil, drained
  • ½ cup (50g) walnuts, roasted
  • ¹⁄³ cup fresh flat-leaf parsley leaves
  • ¹⁄³ cup (80ml) olive oil
  • ¼ cup (60ml) lemon juice
  • 1 clove garlic, crushed


  • 1
    Place quinoa and the water in a medium saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until tender. Drain.
  • 2
    Meanwhile, make dressing. Place ingredients in a screw-top jar; shake well.
  • 3
    Place quinoa in a medium bowl with shallot and half the dressing; toss to combine.
  • 4
    Quarter capsicums; discard seeds and membranes.
    Cut each piece of capsicum in half lengthways. Spray capsicum and broccolini with oil; cook, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 5 minutes each side or until cooked through.
  • 5
    Serve quinoa mixture topped with capsicum, broccolini, tuna, walnuts and parsley; drizzle with remaining dressing.

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