Orange Basil Tuna Quinoa Salad

Orange Basil Tuna Quinoa Salad
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    Recipe Yield: 4

30 minutes


  • 2 (4.5 oz.) Cans - StarKist Selects® Solid Light Tuna in Extra Virgin Olive Oil, chunked and drained
  • 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.
  • Remove peel and pith from orange with a paring knife down to the fruit. Slice sections out from the membrane surrounding each. Cut each section in half. Squeeze juice from remaining membranes of the orange 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.