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Arugula Quinoa Salad with Tuna & Dijon Vinaigrette

Servings: 3

Prep time: 10 min Cooking time: 20 min



  • 1/2 cup quinoa, dry

  • 1 cup water

  • 1/4 tsp salt

Dijon Vinaigrette

  • 2 1/2 Tbsp white wine vinegar

  • 3 1/2 Tbsp extra virgin olive oil

  • 1 Tbsp dijon mustard

  • 1/2 tsp maple syrup

  • 1 Tbsp lemon juice

  • 1/4 tsp salt

  • 1/8 tsp black pepper


  • 6 cups arugula

  • 2 cans tuna

  • 1 cup strawberries (chopped)

  • 1 avocado (diced)

  • 3 Tbsp sliced almonds

  • 1 cup cherry tomatoes, halved


1. For quinoa, add quinoa, salt, and 1 cup of water to a pot and bring to a boil. (Tip: for more fragrant quinoa, dry toast in the pan before adding water for 1-2 minutes.)

2. Reduce heat to low and cook, covered for about 20 minutes or until liquid is absorbed.

3. Once finished, turn off the heat and fluff quinoa with a fork.

4. For the vinaigrette: Add all ingredients to an airtight container and shake or whisk until combined. Store on the counter until ready to use.

5. For the salad: Drain tuna and add to a large mixing bowl. Flake tuna with a fork. To the mixing bowl add the cooled quinoa, arugula, avocado, slivered almonds, sliced strawberries, and chopped tomatoes. Toss to combine. Portion and serve.

  • For best results, store all items separately in the fridge and assemble the salad just before serving.

  • Swap arugula for baby spinach or your favorite dark leafy green.

  • Swap slivered almonds with sunflower seeds, pumpkin seeds, hemp seeds or chopped walnuts instead.

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