+Pesto Tuna & Pea Quinoa Salad

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Pesto Tuna & Pea Quinoa Salad

Course: Salad
Keyword: dairy-free, gluten-free, seafood
Calorie: 300-400, Under 400
Protein: 21-30g, Over 20g, Over 25g
Fiber: 5-10g
Servings: 4
Calories: 356kcal


  • 1 cup Quinoa (uncooked)
  • 1 3/4 cups Water
  • 2 cans Canned Tuna (drained, broken into chunks)
  • 2 cups Frozen Peas (thawed)
  • 1/4 cup Pesto


  • Combine the quinoa and water together in a pot. Place over high heat and bring to a boil. Once boiling, reduce to a simmer and cover. Let simmer for 12 to 15 minutes, or until all water is absorbed. Remove lid and fluff with a fork.
  • Add the tuna, peas and pesto. Stir gently until well combined. Divide into bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to four days.
  • Serving Size

    One serving equals approximately 1 1/2 cups.
  • Canned Tuna

    One can of tuna is equal to 165 grams (5.8 ounces).
  • More Flavor

    Drizzle with a splash of olive oil and/or cook the quinoa using broth.
  • Additional Toppings

    Cherry tomatoes, cucumber, chopped spinach, mushrooms, or zucchini.
  • Make it Vegan

    Use chickpeas or lentils instead of tuna.
  • No Quinoa

    Use pasta instead.


Serving: 4g | Calories: 356kcal | Carbohydrates: 40g | Protein: 28g | Fat: 10g | Cholesterol: 30mg | Sodium: 361mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1976IU | Vitamin C: 8mg | Calcium: 112mg | Iron: 5mg

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