Quinoa salad with tuna and preserved lemon

Quinoa is a South American grain that is high in protein and very nourishing, as it contains all eight essential amino acids. Although quinoa comes in many varieties, the most common are white, red and black, or a mixture of the three. My preference is the mix, but you can use whatever is available. If you haven’t yet fallen under the quinoa spell, then use steamed rice, couscous or risoni pasta instead.


  • 100 g ( oz/½ cup) tri-coloured quinoa
  • 100 g ( oz) green beans, trimmed and halved lengthways
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped preserved lemon rind
  • 20 g (¾ oz/1 bunch) chives, snipped
  • 40 g ( oz) baby salad leaves
  • 250 g (9 oz/1 punnet) cherry tomatoes, halved
  • 200 g (7 oz) tinned tuna in oil, drained and flaked


Put the quinoa in a saucepan with 250 ml (9 fl oz/1 cup) water and bring to the boil. Cover the pan, then reduce the heat to low and simmer for 10 minutes. Remove the pan from the heat and set aside, with the lid still on, and allow the grains to gently steam for 4-5 minutes.

Bring another saucepan of salted water to the boil and blanch the green beans for about 2 minutes, or until they are emerald green. Drain and rinse under cold running water.

Meanwhile, to make a dressing, combine the lemon juice, olive oil, preserved lemon and chives in a large bowl. Add the quinoa to the bowl and stir to coat in the dressing.

Divide the salad leaves between two bowls. Top with the tomatoes and beans, then spoon over the quinoa. Top with the tuna and serve.