Mediterranean Quinoa and Tuna Power Bowl

Mediterranean Quinoa and Tuna Balanced Bowl

Servings 2 servings
Author Jessica Ivey, RDN


  • 1 (5-oz.) can chunk light tuna in water, drained
  • 2 cups fresh arugula
  • 1 cup cooked quinoa
  • 1/2 cup halved cherry or grape tomatoes
  • 1/4 cup pitted and halved kalamata olives
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons honey
  • Pinch of salt


  1. Drain tuna well, and flake with a fork.

  2. Layer arugula, quinoa, tuna, tomatoes, and olives evenly on two plates.

  3. Combine olive oil, lemon juice, honey, and salt in a small bowl; whisk until well blended. 

  4. Drizzle dressing evenly over salads. Enjoy immediately. 

Recipe Notes

If you're packing this recipe to-go, layer backwards with olives and tomatoes in the bottom of your container (this will keep your arugula from getting soggy). Top with tuna, quinoa, and arugula. Pack dressing in a small separate container.