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Quinoa Beet Salad with Tuna recipe. A delicious and filling protein-packed salad full of beets, beans, corn, quinoa, and tuna. Naturally dairy-free and gluten-free.

Quinoa beet salad on a plate.

I’m all about flavorful unique healthy salads like this tuna beet salad with quinoa. It’s full of texture, vitamins, antioxidants, and protein. Oh and it’s pink, which is an added bonus (thanks to the beets). This salad is great on it’s own, or added to a large mixed salad. It’s also a great dish to make as meal prep for the week.

If you love filling salads, check out my Greek Salad with Grilled Chicken, Healthy Kale Cobb Salad, or Easy Fall Harvest Salad. They are delish!

Why this recipe works

Recipe ingredients

Ingredients needed to make tuna beet salad.
  • Quinoa– make sure to use a good quality beige colored quinoa.
  • Canned kidney beans– you can use whatever kind or brand that you prefer.
  • Canned corn– make sure there is no added sugar.
  • Canned tuna– use your favorite brand.
  • Beets ( raw or boiled)– you can boil them yourself or buy them pre-boiled.
  • Mayonnaise– use whatever kind of mayo that works in your diet.
  • Mustard– I like using dijon here.
  • Apple cider vinegar– this is used to make the dressing.
  • Olive oil– a good quality olive oil works great for the dressing here.
  • Dried parsley, garlic powder, dried basil– these help season the salad.

See recipe card below for a full list of ingredients and measurements.

Step by step instructions

Beets in a pan covered in water.
Step 1

Step 1: Boil the beets. Slice up the raw beets, put them into a pot, and cover them with water. Then cook them until they are soft, like 25 minutes.

Note: If you are buying them already boiled or steamed, you can skip this step! ( I love the boiled beets that you can get at Trader Joes)

Boiled beets that have been diced.
Step 2

Step 2: Once the beets have cooled, dice them up.

Step 3: Cook the quinoa.

You can follow the instructions on your bag of quinoa, but I find that if you are cooking 1 cup of quinoa, it cooks great with 2 cups of water.

Note: make sure to rinse your quinoa before cooking it to make it more fluffy.

Tuna mixed into mayo and mustard.
Step 4

Step 4: Mix the tuna, mayo, and mustard together in a large bowl.

Step 5: Make the dressing. In a small bowl, mix together the olive oil, apple cider vinegar, garlic powder, dried basil and dried parsley.

Quinoa Beet Salad with Tuna in a large bowl.
Step 6

Step 6: Add the quinoa, corn, beans, and beets to the bowl with the tuna and mix. Then, add the dressing to the bowl and mix again.

Recipe FAQs

How do you serve this salad?

This salad is wonderful on it’s own in a bowl. You could serve it on a plate with other veggies like shredded carrots or bell peppers to the salad. You could also stuff bell peppers or tomatoes with this salad. This is my personal favorite.

Do you have to boil the beets yourself?

No, you can buy boiled beets at the store.

How do you get quinoa to be fluffy?

Rinse it with water before cooking it.

Tuna quinoa salad on a plate with veggies and fruit.

Other quinoa recipes you’ll love:

This Creamy Mushroom Quinoa Risotto is one of my favorites! You cook it like risotto and it tastes like risotto but it is made with quinoa!

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!!

Check out this Best Quinoa Salad Recipe by Meaningful Eats as a favorite “mom lunch” idea.

Did you try this recipe? Please leave me a ⭐ review below!

5 from 3 votes

Quinoa Beet Salad with Tuna

Servings: 10 people
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Quinoa Beet Salad with Tuna | Perchance to Cook, www.perchancetocook.com
A simple healthy salad that's easy to make for a quick lunch.


  • 1 cup dried quinoa
  • 1 can kidney beans, (15.5 oz)
  • 1 can corn, (15.25 oz)
  • 3 raw beets, OR ( you can also buy boiled beets instead of doing it yourself)
  • 3 cans albacore tuna, (each can should be 5 oz)
  • 4 Tablespoons mayonaise
  • 3 Tablespoons mustard, divided
  • 3 Tablespoons apple cider vinegar
  • 4 Tablespoons olive oil
  • salt to taste
  • ground black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley


  • If you are going to cook the beets yourself, cut the beets into 3 pieces, 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. Add 1 cup of quinoa to a pot, along with 2 cups of water and then simmer the quinoa until it is cooked through and the water has evaporated (15-20 minutes).
  • Add the tuna to a large bowl, and mix it while cutting it up into smaller pieces with a fork. Add 4 Tablespoons of mayo, and 2 Tablespoons of mustard and mix it into the tuna.
  • Drain and wash the canned corn and beans, and add them to the bowl.
  • Add the cooked quinoa to the bowl.
  • Dice the cooked/boiled beets and add them to the bowl.
  • Mix well everything in the bowl together.
  • Then make your dressing. Mix 4 Tablespoons of olive oil, 3 Tablespoons of apple cider vinegar, 1/2 tsp of garlic powder, 1 tsp dried basil, and 1 tsp dried parsley to the bowl and mix well. Pour it into the bowl on top of the quinoa beet salad.
  • Add salt and pepper to taste to the salad and mix everything together one last time.


  • If you are buying beets already boiled or steamed, you can skip the step in this recipe where you boil them. ( I love the boiled beets that you can get at Trader Joes)
  • Make sure to rinse your quinoa before cooking it to make it more fluffy.


Calories: 271kcalCarbohydrates: 22gProtein: 17gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 24mgSodium: 301mgPotassium: 404mgFiber: 3gSugar: 4gVitamin A: 136IUVitamin C: 3mgCalcium: 27mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
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  1. Thats super funny I just found your post as I made salad very similar to yours last night! But I’ve only used quinoa, tomatoes, cucumber, corn, boiled egg and tuna, and seasoned with mustard and balsamic vinegar. 🙂 Yours sounds delicious tho! I am definitely saving it and I am gonna have to try it!