Tuna Tabbouleh Salad Recipe

Cooking Directions

• STEP 1.In a large bowl, combine cooked quinoa, chopped parsley, mint leaves, diced tomatoes, diced cucumbers, and sliced green onions.
• STEP 2.In a separate small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing.
• STEP 3.Pour the dressing over the salad and toss gently to combine.
• STEP 4.Add the flaked tuna on top of the salad and gently mix to incorporate.
• STEP 5.Serve the Tuna Tabbouleh Salad chilled or at room temperature.
• STEP 6.Garnish with additional parsley and lemon wedges, if desired.

Cooking Tips

• Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
• You can use canned tuna or freshly cooked tuna for this recipe.
• Feel free to add other vegetables like bell peppers or red onions for extra crunch and flavor.
• For a vegan version, you can omit the tuna and add chickpeas or grilled tofu instead.

Storage and Serving

• This salad can be stored in an airtight container in the refrigerator for up to 3 days.
• To serve, give the salad a good toss to redistribute the flavors.
• Enjoy the Tuna Tabbouleh Salad as a light lunch, side dish, or as a filling for pita bread or wraps.