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a classic that works

Quinoa salad with tuna and crunchy veggies

An everyday dish for 2, ready in 25 minutes, around $2.86 a serving. People actually plan it with Popotam, and it's in season in October.

25mintotal
≈ $2.86a serving
635kcalper serving
38gof protein
In season in OctoberFreezes well
Let's cook
Quinoa salad with tuna and crunchy veggies, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Rinse the quinoa

    Pour the 200 g of quinoa into the fine-mesh strainer and rinse it under cold water, stirring with your hand, to get rid of the bitterness.

  2. Cook the quinoa

    Put the quinoa in the saucepan with 400 ml of water and a pinch of salt. Bring to a boil, cover, turn down to low and cook until the water is absorbed.

    Tip · Go with 2 parts water to 1 part quinoa and don't lift the lid while it cooks, otherwise the quinoa cooks unevenly and stays hard.

  3. Let the quinoa cool

    Turn off the heat, leave the quinoa covered for 3 minutes, then fluff it with a fork and spread it out in the mixing bowl. Let it cool for a few minutes before adding everything else.

    Tip · Spread the quinoa out in a thin layer so it cools fast, otherwise it makes the cucumber and carrot go soft.

  4. Prep the veggies

    Peel the carrot and grate it or cut it into thin matchsticks. Cut the half cucumber into small dice. Finely snip the 5 g of chives.

  5. Drain the tuna and corn

    Open the 2 cans of tuna and the can of corn, then drain them well. Flake the tuna with a fork.

  6. Make the vinaigrette

    In the small bowl, mix 1 tbsp of lemon juice, 1 tbsp of olive oil, salt and pepper.

  7. Toss the salad

    Add the carrot, cucumber, corn, tuna and half the chives to the cooled quinoa. Pour on the vinaigrette and toss gently.

  8. Serve

    Taste and adjust the salt and pepper. Divide between 2 plates and sprinkle with the rest of the chives.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 635 kcal. 48% comes from carbs, 24% from protein and 24% from fat.

76 gCarbs
38 gProtein
17 gFat
Per serving (the dish for 2, divided by 2)
Energy635 kcal
Protein37.5 g
Carbs75.9 g
of which sugars5.6 g
Fat17.1 g
of which saturated fat2.8 g
Fiber11.1 g
Salt1.1 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $2.86 a serving, adding up the average prices of the ingredients you need to buy.

≈ $5.72for 2 people
≈ $2.86a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

1 dayin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

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