Recipe for meal salad with quinoa, tomatoes, tuna, and basil cream
Fresh, colorful, and hearty – that’s exactly what you get in this wonderful quinoa salad with edamame beans, tuna, tomato, and feta.
The salad is served with a flavorful basil cream made from Greek yogurt, garlic, and fresh basil.
The result is a delicious and filling salad with a delightful mix of fresh tomatoes, crispy lettuce, creamy feta, and nutritious tuna.
I use canned quinoa – they are bought cooked and ready to use. With this solution, the salad can be ready in just about 10 minutes. Alternatively, you can cook the quinoa yourself, which will require a bit of extra preparation time.
A good tip is to cook a large portion and store it in the fridge for up to 4 days, so you can quickly have a salad ready. Quinoa can also be frozen in smaller portions after cooking and taken out as needed.
This salad is made simply by mixing all the ingredients, arranging them on a plate, and topping with the cream, which is just blended together in a mini chopper – easy and good! And super healthy.
If you don’t feel like making your own dressing, a store-bought one works just as well – I would use an herb dressing for this salad.
Meal Salad with Quinoa, Tomatoes, Tuna, and Basil Cream
Equipment
- Mini Choppers
- Bowl
Ingredients
- 2 handfuls Salad mixed salad - I used a salad mix with spinach, arugula, and red lettuce
- 85 gram Quinoa cooked, equivalent to one can
- 75 gram Edamame Beans shelled, frozen
- 125 gram Cherry Tomatoes cut into quarters - I used a mix of different colors and shapes
- 30 gram Feta lightly crumbled
- 50 gram Tuna in water
- 9 gram Sesame Seeds black, for topping - can be omitted
Basil Cream
- 100 gram Greek Yoghurt
- 1 clove Garlic small
- 1 handful Basil Leaves
- 3.5 gram Honey liquid
- 5 gram Lime Juice or lemon juice
- 15 gram Water
- Salt and Pepper
Instructions
Basil Cream
- Put all ingredients in a mini chopper and blend together, season to taste.
Salad
- Arrange the mixed salad on a plate.
- Pour a little boiling water over the edamame beans and let them sit for 2 minutes before draining and placing them in a bowl along with the quinoa, tomatoes, and feta. Mix everything together and arrange it on top of the salad on the plate.
- Top with tuna, basil cream, and optionally some sesame seeds – serve