Tuna Quinoa Salad in Endive Wraps skips the bread for the slightly bitter leaves of endive. Quinoa adds even more protein.
If you love tuna salad, you'll really love this one. We've mixed it with quinoa for extra protein and plain Greek yogurt instead of mayo. This tuna quinoa salad is a lighter take on classic tuna salad, but still makes for a satisfying meal. Pair with endive leaves for an easy meal prep wrap.
Let's face it. Some weeks we just don't want to meal prep! There are likely a million other things we could be doing, but we know that we feel better and life is easier when we meal prep. This tuna quinoa salad comes to the rescue because you can make it in five minutes and once you do, lunch is ready. Make it in the morning and you're good to go.
What is Endive?
But first, let's talk about an ingredient in this recipe with which you might not be familiar. Endive! It's part of the chicory family and it's bitter and tender and the same time, but not overly so. Radicchio and Belgian endive are two other types you may have encountered before. They're actually grown in the dark, and you can find them mostly all year round, but more easily in the winter. And they happen to make for a great way to deliver a tuna salad (with quinoa!) wrap.
Tuna Quinoa Salad in Endive Wraps Ingredients
- ¼ cup cooked quinoa
- 1 can tuna in water
- ¼ cup plain Greek yogurt
- 1 tsp. lemon juice
- 2 tbsp. diced radishes
- 2 tbsp. diced cucumber
- 1 tsp. dried parsley, or 1 tbsp. fresh
- ½ tsp. fresh dill, or 1 ½ tsp. fresh
- Salt & pepper to taste
- Endive leaves
How to Make Tuna Quinoa Salad in Endive Wraps
Drain the tuna of its water and add to a medium bowl. Then add all the other ingredients. It's that easy. Don't forget to taste after you add salt and pepper; this is important but an often overlooked step in cooking. The salt and pepper will perk up the entire salad. The cucumbers and radishes add some crunch and a cooling taste to this tuna salad, making it especially welcoming during warmer weather, but it's delicious any time of year.
How to Store Tuna Quinoa Salad
You can make this a day or so ahead of when you want to eat it with no trouble; we'd just recommend waiting until serving before adding the tuna into the endive leaves. They might get a little soggy if they're sitting for more than a few hours ahead of eating them.
Substitutions and Alterations
You could always cook your own quinoa for this recipe, but to make it faster (and cook-free) you can use pre-cooked quinoa. If you've batch cooked quinoa and popped some in the freezer (this is so worth doing), or you've maybe frozen leftover quinoa from another meal prepping extravaganza, you can use that. Just defrost it in the microwave, in the fridge overnight, or toss it in a pan over low heat to thaw.
Substitute white or brown rice, orzo pasta (cause it's so small!). Or, to make it low carb, try any other alternative to white rice in this too!
Double, triple, or quadruple this recipe for a full week's worth of meals, or add more veggies to stretch out one can of tuna for two servings. We also like chopped carrots and celery in this tuna salad.
Tuna in olive oil also works great here, too—just know that it's going to up the fat content of this dish, albeit with the good kinds.
Add 1 to 2 teaspoons of Dijon mustard.
READ MORE: We love quinoa! 23 Best Quinoa Meal Prep Recipes!