Recipe By Julie
Published Apr 4th
Prep 20m Cook 15m Additional 2h Ready In 2h 35m
Servings 6 servings Calories 311.5

This high-protein dish makes a great side to any main course, or even a complete meal.

Recipe Ingredients

  • ¼ cup quinoa
  • ½ cup water
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 (15 ounce) can black olives, drained and sliced
  • 1 (14.5 ounce) can whole kernel corn, drained
  • 2 (5 ounce) cans tuna, drained
  • 1 cup chopped fresh spinach
  • 1 cup diced fresh tomatoes
  • 2 tablespoons olive oil, or more if needed
  • 2 tablespoons chopped fresh cilantro, or more to taste

Cooking Directions

  1. 1 Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.
  2. 2 Combine garbanzo beans, black olives, corn, tuna, spinach, tomatoes, olive oil, and cilantro in a large bowl; stir to coat. Stir in quinoa. Refrigerate salad to allow flavors to blend, 2 hours to overnight. Serve chilled.

Nutrition Facts

  • Calories 311.5
  • Carbohydrate 33.5 g
  • Cholesterol 12.6 mg
  • Fat 14 g
  • Fiber 6.7 g
  • Protein 16.7 g
  • Saturated Fat 1.9 g
  • Sodium 980.6 mg
  • Sugar 2.9 g


  1. Really good and filling for a salad. All of the flavors blend nicely together with just olive oil and cilantro for a dressing and herb
  2. I made it and loved it
  3. I added a few more ingredients: celery red pepper carrots edamame and a bit more EEOV - this made a huge amount - very tasty and so healthy....
  4. This is delicious with subs and additions. 3 stars as is but 5 with additions. I used black beans instead of garbanzo beans I doubled the quinoa added 1/2 diced red pepper 1/4 cup diced onions an 1/2 T garlic. For spices I added Black Pepper salt basil and red pepper (spice).
  5. This was a good maybe somewhat bland if I hadn't added extras base recipe. I added some horseradish mustard onions and celery to give it more crunch and make the taste more vibrant. I didn't measure the ingredients but tasted and added more to suit. This recipe is great that it can be modified to - Read more ...
  6. very bland. I was excited because of all the super healthy ingredients but really lacking in the seasoning/spices/herbs
  7. I found this really good. I increased the quinoa to 1/3 cup (2/3 cup water) and instead of the tomatoes I used Ro-Tel (diced tomatoes with peppers) and put in 3 tablespoons of red wine vinegar and mixed in 1/4 cup of finely shredded cheddar jack. This made a great salad meal on a hot - Read more ...
  8. From a nutritional stand point this dish is amazing. It's packed with protein but you feel like you are carb loading. A win-win for a pre-diabetic fitness freak like me. However as written it's a bit of a snooze flavor-wise. Luckily you can jazz it up easily with stuff you probably have lying around. First - Read more ...

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