Orange Basil Tuna Quinoa Salad

Orange Basil Tuna Quinoa Salad
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    Cook Time:

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    Recipe Yield: 4

30 minutes


  • 2 (4.5 oz.) Cans - StarKist E.V.O.O.® Solid Yellowfin Tuna in Extra Virgin Olive Oil, chunked
  • 12 cup uncooked quinoa
  • 1 orange, zested, sectioned and juiced
  • 2 green onions, sliced
  • 2 Tbsp. chopped fresh parsley
  • 2 Tbsp. sliced fresh basil
  • 2 oz. goat cheese, crumbled
  • 12 cup chopped pistachios
  • Arugula


  • Cook quinoa according to package directions. Remove from heat and mix in zest from 1 orange. Set aside to cool.
  • Peel orange and remove as much of the pith as possible with a paring knife. Separate orange slices into individual sections and cut each section in half. Squeeze juice from the remaining orange sections into a small bowl.
  • Mix about 1 Tbsp. orange juice, green onions, parsley, basil, goat cheese and half the pistachios into the quinoa.
  • Gently mix in drained tuna and orange sections.
  • Place mixture on bed of arugula and top with remaining pistachios.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.