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Quinoa Tuna Salad

Rice Cooker Recipe

quinoa tuna salad

Eat lunch like you mean it with this hearty and garden fresh quinoa tuna salad. And we’ll show you how to make quinoa easily in your rice cooker!

Servings

Servings 2-3

Preparation

Preparation 10 minutes

Cooking

Cooking

Ingredients

Ingredients below are for a 5.5-cup cooker. Double the ingredients for a 10-cup cooker.

  • 1 cup quinoa
  • 2 cups water (using the rice cooker cup)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoon plain rice vinegar
  • 3 tablespoons mayonnaise
  • 1 cup cherry tomatoes
  • ½ cup English cucumber, diced
  • ½ small red onion, finely chopped
  • 1 cup baby spinach, chopped
  • 1 6-ounce canned tuna in water, drained
  • Salt and pepper, to taste

Directions

  1. Rinse quinoa under cold water and drain.
  2. Put quinoa, water and salt in the rice cooker, stir and select the [QUICK] setting. Press start.
  3. When the quinoa is done cooking, transfer it to a large bowl and fluff it with a fork. Let cool to room temperature. You can refrigerate it to speed up the cooling process.
  4. Meanwhile, mix the olive oil, rice vinegar, and mayonnaise in a bowl, and set aside.
  5. Take the quinoa out of the fridge and add tomatoes, cucumber, onion, and spinach. Toss until the vegetables and quinoa are well mixed.
  6. Add tuna and pour the dressing on top. Gently toss, season with salt and pepper, and serve immediately.

NEED A HIGH PROTEIN LUNCH IDEA? LOOK NO FURTHER THAN THIS QUINOA TUNA SALAD

We’ve had it with the sad desk-salad! Therefore we set out to find the antidote to wilted lunchtime salads.

This quinoa salad recipe has a brightness and depth of flavor that belies how easy it is to make. Nutty quinoa and fresh veggies marry perfectly with canned tuna to create a lunch greater than the sum of its parts.

We’re using crisp English cucumber and cherry tomatoes for a pop of bright color and garden goodness. Chopped red onion delivers texture and a sharp contrast to the verdant baby spinach.

Rice vinegar imparts a mild tangy sweetness that marries so nicely with creamy mayonnaise and sun-soaked extra virgin olive oil.

The combination of quinoa and tuna are a one-two-punch of protein necessary to power you through a long day at work or school. 

And we think you’ll be surprised by how easy it is to make quinoa in your rice cooker!

 

HOW TO MAKE QUINOA IN A RICE COOKER

The secret is the ratio. You’ll always want to use a 2:1 ratio of water to quinoa.

To keep it simple, use the measuring cup that came with your Tiger multifunctional rice cooker and measure out one cup of quinoa. Rinse and add it to the inner pot of your rice cooker. Then measure out two cups of water with the same cup. Add a bit of salt, stir and close the lid. 

Use the Quick setting on your rice cooker and hit the Start button.

 

ASSEMBLING THE QUINOA TUNA SALAD

Once your quinoa is cooked and cooled to room temperature, add and mix in your chopped veggies. Add the tuna and dressing – and you’re good to go.

We think you’re going to love this easy, protein-packed lunch!

Check out these other delicious and easy salad recipes you can make in your rice cooker:

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