Pink Protein Quinoa, Tuna, and Beet Salad (GF)
This Pink Protein Quinoa, Tuna, and Beet Salad has been one of my favorite clean eating, gluten free salads lately. Not only is it super bright pink (from the beets), and fun to look at, but it is also a super tasty, vitamin-full, filling salad.
And I mean, it is filling! Thanks to the quinoa, tuna, beets, beans, and corn, this salad packs a heavy protein punch! 154 grams of protein in the whole salad, to be exact!
In the new year, I want to eat more protein from fish and vegetable sources, which is why I have been loving this Pink Protein Quinoa, Tuna, and Beet Salad.
With roughly 154 grams of protein in the whole salad, this means that each serving has lots of healthy protein. If the salad is divided into 10 servings, each serving has 15.4 grams of protein.
If the salad is divided into 8 servings, each serving will have 19 grams of protein per serving.
Protein= being full for longer and providing fuel for your muscles. Which is just what I need to help me eat better while I work out more.
A big chunk of the protein here comes from the quinoa.
It’s a complete source of protein and I love making healthy meals with it.
This Curried Coconut Quinoa Bake by Salted Plains is exactly the type of flavorful quinoa dish that I love cooking and eating. So much flavor!!
To make this Pink Protein Quinoa, Tuna, and Beet Salad, you’ll have to slice 3 beets, and put them into a pot, making sure each slice touches the bottom of the pot.
Then cover the beets in water, and boil them for 25 minutes, until they are soft.
While the beets cook, cook the quinoa, and separate the tuna using a fork.
Then, add some Paleo Mayo, mustard, and apple cider vinegar to the tuna and mix everything together.
Next, add the quinoa, garlic powder, parsley, and basil to the tuna mixture and mix.
Then, you’ll need to add the beans and corn. And once the beets are cooked, dice the beets, and then add them to the salad and mix.
The more you mix, the more pink the salad gets. I love the pinkness of this salad 🙂
Then season the salad to your liking. I added 1 Tbs of mustard, 2 Tbs of mayo, and 3 Tbs of apple cider vinegar, and salt and pepper to the salad and mixed.
You can add more or less apple cider vinegar depending on your tastes. My sister and I liked more, my brother liked less so he could taste the ingredients better.
You can also add other things like shredded carrots or bell peppers to the salad.
My sister loved adding yellow bell peppers to this Pink Protein Quinoa, Tuna, and Beet Salad. It added a nice crunch, and a unique flavor.
You could also stuff bell peppers with this salad. This is my personal favorite.
And with mini-peppers, how cute?! I loved that.
It’s also kid friendly!
My 18 month nephew loved it! In fact he danced while he ate it 🙂
(Though, you can’t see it from the photo)
Healthy quinoa salads really are the best, especially as a busy mom.
Check out this Best Quinoa Salad Recipe by Meaningful Eats as a favorite “mom lunch” idea.
Pink Protein Quinoa, Tuna, and Beet Salad (GF)
- 1 cup dried quinoa
- 1 can kidney beans, (15.5 oz)
- 1 can of corn, (15.25 oz)
- 3 beets
- 3 cans of albacore tuna, (each can should be 5 oz) I love Wild Planet
- 3-4 Tbs Paleo Mayo
- 2 Tbs horseradish mustard
- 4-6 Tbs apple cider vinegar
- salt to taste
- ground black pepper to taste
- 1/2 tsp ground garlic powder
- 1 tsp dried basil
- 1 tsp dried parsley
- Cut your beets into 3 slices, and place them into a large pot. Make sure each slice is touching the bottom of the pot. Add water to the pot until all the beets are covered. Boil the water and cook the beets for 25 minutes, or until you can stab the beets easily with a knife.
- While the beets are cooking, cook the quinoa following the instructions on the pack. (mine was to cook 1 cup of quinoa with 2 cups of water, and to simmer them while covered for 15 minutes).
- Add the tuna to a large bowl, and cut them into smaller pieces using a fork. Add 2 Tbs of mayo, 1 Tbs of mustard, and 2 Tbs of apple cider vinegar, and mix well.
- Add the cooked quinoa, 1/2 tsp of garlic powder, 1 tsp basil, and 1 tsp parsley to the bowl and mix well.
- Drain and wash the corn and beans, and add them to the bowl.
- Dice the cooked beets and add them to the bowl.
- Mix well.
- Add 1 extra Tbs of mustard, 1-2 Tbs of mayo (depending on your tastes), and 2-4 Tbs of apple cider vinegar (depending on your tastes, start with one and add more if you think it needs it). Mix the salad.
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