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Saffron Quinoa Tuna Salad

After my trip to the organic market this morning, where I had bought so many delicious veggies, I decided to make a nice healthy and hearty salad with saffron quinoa and some pomegranate molasses. In the Middle East we love to use saffron and pomegranates in every dish (if possible). Below is my recipe and how to prepare it:

Saffron Quinoa Tuna salad
Prep time: 
Cook time: 
Total time: 
  • Mixed Lettuce (or any kind you like)
  • Kale
  • Chives
  • Basil
  • Cilantro
  • Tomatoes
  • Cucumbers
  • Yellow Paprika
  • Organic Tuna in can
  • Saffron
  • Quinoa
  • Extra virgin olive oil
  • Pomegranate molasses
  1. Heat in a small pan any kind of oil you like, I used walnut oil.
  2. Add 1 cup of quinoa to the unheated oil.
  3. Add a few strings of saffron to it and let it all heat.
  4. Once you see it is popping, add 4 cups of warm water to it.
  5. Let it boil for 1 minute and then simmer on low heat for 15 minutes
  6. Clean all the veggies and add the mixed lettuce to a big bowl
  7. Cut the chives in big chunks and add to the salad bowl together with the basil leaves and cilantro
  8. Cut the tomatoes and paprika in big wedges and add to the salad.
  9. Cut the cucumbers in big chunks too and add to the salad.
  10. Open the (organic) tuna can, drain all the water. Cut the tuna in pieces and add to the salad
  11. Once the quinoa is done, go through it with a fork and make it fluffy again, let it cool for a bit
  12. Dressing:
  13. Mix olive oil and pomegranate molasses in a cup with a little bit of sea salt. The quantity is really up to your liking. Add it to the salad
  14. Serving:
  15. Serve the salad on a plate and then add the fluffy saffron quinoa on top with some extra pomegranate molasses if you like.



Meis Kadhem

Meis Kadhem


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One Response to Saffron Quinoa Tuna Salad

  1. Dirk Verest July 13, 2013 at 7:45 am #

    Love it!

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