Members recipe 
Salads & Bowls · Modern American
Tuna, Corn and Avocado Quinoa Bowl with Dill Yogurt
Flaked tuna, sweet corn, cool cucumber and a fan of avocado sit on lemony quinoa for a pantry-friendly lunch. A dill-flecked yogurt sauce replaces mayonnaise, keeping the bowl fresh, tangy and light.
Test kitchen note: Choose tuna packed in olive oil and use a spoonful of that oil in the quinoa; it adds flavor you would otherwise pour away.
Method 5 steps
This recipe is for members
Join to unlock the full ingredient list, all 5 steps and every other members recipe in the library.
Already a member? Sign in
Pairs well with
Cook these next
Top rated in Salads & Bowls
Favourites from this slice
Tuna and Salmon Poke Bowl with Tobiko and Pickled Ginger
Jewel-like cubes of ruby tuna and coral salmon are tossed in a light shoyu dressing and heaped over sushi rice. Pops ...
Salmon Sashimi Rice Bowl
Seasoned sushi rice is fanned with buttery slices of raw salmon, fresh wasabi, crisp nori strips and green onion. It ...
Burrata with Zucchini Ribbons, Strawberries and Beet Vinaigrette
Creamy burrata sits on a tangle of zucchini ribbons, watercress and ripe strawberries, crowned with golden beet curls...
Members-only recipe
Crunchy Cashew Quinoa Salad with Peanut Lime Dressing
Purple cabbage, carrot and red pepper give this quinoa salad serious crunch, while tofu cubes and toasted cashews add...