Quinoa Beet Salad with Tuna recipe. A delicious, filling, protein-packed salad with beets, beans, corn, quinoa, and tuna. Naturally dairy-free and gluten-free.
I love vibrant, nutritious salads like this tuna and beet quinoa salad. It delivers texture, vitamins, antioxidants and plenty of protein — and the beets give it a pretty pink hue. Serve it on its own, add it to a larger mixed salad, or prepare a batch for easy meal prep during the week.
Table of Contents
- Why this recipe works
- Recipe ingredients
- Step by step instructions
- Recipe FAQs
- Other quinoa recipes you’ll love
- Quinoa Beet Salad with Tuna Recipe
Why this recipe works
- High in protein: both quinoa and tuna contribute substantial protein for a satisfying meal.
- Very filling and excellent for meal prep.
- Quinoa is naturally gluten-free and is technically a seed, making it a great alternative to grains.
- Healthy ingredients: quinoa pairs well with anti-inflammatory foods, and beets add vitamins and minerals.
- Beets are nutrient-dense and add both flavor and color.
Recipe ingredients
- Quinoa – use good-quality beige quinoa.
- Canned kidney beans – any brand you prefer.
- Canned corn – opt for no added sugar.
- Canned tuna – use your preferred brand.
- Beets (raw or pre-boiled) – boil yourself or buy pre-cooked beets.
- Mayonnaise – choose a variety that fits your diet.
- Mustard – dijon works well here.
- Apple cider vinegar – for the dressing.
- Olive oil – good-quality extra virgin olive oil is recommended.
- Dried parsley, garlic powder, dried basil – for seasoning the dressing.
See the recipe card below for exact measurements and the full ingredient list.
Step by step instructions
Step 1: Boil the beets. Slice raw beets and place them in a pot, covering with water. Simmer until tender, about 25 minutes. If using pre-cooked beets, skip this step.
Step 2: Allow the beets to cool, then dice them into bite-sized pieces.
Step 3: Cook the quinoa. Rinse the quinoa first, then combine 1 cup quinoa with 2 cups water (adjust proportionally for larger batches). Bring to a simmer and cook about 15–20 minutes until the water has evaporated and the grains are tender.
Step 4: In a large bowl, flake the tuna with a fork and stir in mayonnaise and mustard until evenly combined.
Step 5: Make the dressing. Whisk together olive oil, apple cider vinegar, garlic powder, dried basil and dried parsley in a small bowl.
Step 6: Add the cooked quinoa, drained corn and beans, and diced beets to the tuna mixture. Toss gently to combine, then pour the dressing over the salad and mix again until everything is coated. Season with salt and black pepper to taste.
Recipe FAQs
This salad is great on its own or served alongside fresh vegetables like shredded carrots or bell peppers. You can also stuff bell peppers or tomatoes with the salad for an attractive presentation.
No, pre-boiled beets are convenient and widely available; use them to save time.
Rinse the quinoa well before cooking to remove the natural coating (saponin) and prevent bitterness; this also helps achieve a fluffier texture.
Other quinoa recipes you’ll love:
Creamy Mushroom Quinoa Risotto — a risotto-style quinoa dish with savory mushrooms and a creamy texture.
Curried Coconut Quinoa Bake — a fragrant, spice-forward quinoa bake with coconut flavors.
Best Quinoa Salad — a simple, reliable quinoa salad perfect for lunches.
Mediterranean Quinoa Salad — bright, herb-forward and naturally gluten-free and vegan.
Chicken Quinoa Bowl — a Mediterranean-inspired bowl with seasoned chicken and yogurt-based elements.
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Quinoa Beet Salad with Tuna
Ingredients
- 1 cup dried quinoa
- 1 can kidney beans (15.5 oz), drained and rinsed
- 1 can corn (15.25 oz), drained and rinsed
- 3 raw beets (or pre-boiled beets), diced
- 3 cans albacore tuna (about 5 oz each), drained and flaked
- 4 Tablespoons mayonnaise
- 3 Tablespoons mustard, divided
- 3 Tablespoons apple cider vinegar
- 4 Tablespoons olive oil
- Salt and ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
Instructions
- If cooking beets yourself: cut each beet into large pieces so they sit on the bottom of a pot. Cover with water, bring to a boil, and simmer about 25 minutes until tender when pierced with a knife. Drain and cool, then dice.
- While the beets cook, rinse 1 cup quinoa and combine with 2 cups water in a pot. Simmer 15–20 minutes until the water is absorbed and the quinoa is cooked through. Fluff with a fork.
- In a large bowl, flake the tuna with a fork. Stir in 4 tablespoons mayonnaise and 2 tablespoons mustard until well combined.
- Drain and rinse the canned corn and beans, then add them to the tuna mixture.
- Add the cooked quinoa to the bowl.
- Add the diced cooked beets to the bowl.
- Mix everything together until evenly distributed.
- Make the dressing: combine 4 tablespoons olive oil, 3 tablespoons apple cider vinegar, 1/2 teaspoon garlic powder, 1 teaspoon dried basil, and 1 teaspoon dried parsley. Pour over the salad and toss to coat.
- Season with salt and ground black pepper to taste and mix once more before serving.
Notes
- Pre-cooked beets are a convenient time-saver if you prefer not to boil your own.
- Rinsing quinoa before cooking improves texture and removes natural bitterness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.