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HEALTHY RECIPES

Tri-Color Quinoa Salad with Tuna, Sweetcorn & Soft-Boiled Egg

📅 Sep 21, 2026 ⏱️ 1 min read
🩺 Medically Reviewed & Fact-Checked by FastingTracker Medical Board • Written by Aly Owen • Updated: Sep 21, 2026
Tri-Color Quinoa Salad with Tuna, Sweetcorn & Soft-Boiled Egg

✨ Key Takeaways

  • Learn the best practices of intermittent fasting for optimal health.
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  • Discover the science-backed metabolic benefits of fasting.
Vegetarian

Fluffy ancient grain quinoa tossed with high-protein chunk tuna, sweet summer corn, diced bell peppers, and a jammy farm-fresh egg.

⚡ 430 kcal💪 30g Protein🌾 48g Carbs🫒 13g Fat🌿 6g Fiber
⏱ Prep: 10 min🍳 Cook: 15 min

Ingredients

  • 50g Dry quinoa (rinsed)
  • 80g Chunk tuna in water (drained)
  • 40g Sweet organic corn (steamed or canned)
  • 1 Farm egg, cooked to soft-boiled (6.5 min)
  • 50g Red bell pepper, finely diced
  • 10g Fresh cilantro or parsley
  • 5ml Extra virgin olive oil
  • Juice of 1/2 lime
  • Pink Himalayan salt, freshly ground pepper

Instructions

  1. Simmer quinoa in 100ml water with a pinch of salt for 15 min until water is absorbed. Let steam covered for 5 min, then fluff.
  2. Boil egg for 6.5 minutes for a jammy yolk, plunge in cold water, peel, and halve.
  3. In a salad bowl, toss cooked quinoa, flaked tuna, sweetcorn, and diced peppers.
  4. Whisk olive oil, lime juice, salt, and pepper; fold into quinoa salad.
  5. Garnish with soft egg halves and freshly chopped cilantro.
🔬 Nutritionist Note: Quinoa is a complete protein containing all 9 essential amino acids, promoting steady muscle recovery post-fast.
Gluten-FreeHigh-ProteinMediterraneanLunch
Aly Owen - Nutritionist
🩺 Medically Reviewed & Fact-Checked

Aly Owen ✓ Verified

Certified Nutritionist & Intermittent Fasting Expert

Aly Owen is a certified nutritionist specializing in metabolic health, intermittent fasting protocols, and sustainable weight loss with over 8 years of clinical experience. All guidance is verified against peer-reviewed literature.

Certified Nutritionist (CN) • Metabolic Health Specialist • View Full Bio & Credentials →

Total Time
25 mins
Phases
Prep: 10m
Cook: 15m
Yield
1 servings
Nutrition
430 kcal

Ingredients

  • 50g Dry quinoa (rinsed)
  • 80g Chunk tuna in water (drained)
  • 40g Sweet organic corn (steamed or canned)
  • 1 Farm egg, cooked to soft-boiled (6.5 min)
  • 50g Red bell pepper, finely diced
  • 10g Fresh cilantro or parsley
  • 5ml Extra virgin olive oil
  • Juice of 1/2 lime
  • Pink Himalayan salt, freshly ground pepper

Instructions

  1. Simmer quinoa in 100ml water with a pinch of salt for 15 min until water is absorbed. Let steam covered for 5 min, then fluff.
  2. Boil egg for 6.5 minutes for a jammy yolk, plunge in cold water, peel, and halve.
  3. In a salad bowl, toss cooked quinoa, flaked tuna, sweetcorn, and diced peppers.
  4. Whisk olive oil, lime juice, salt, and pepper; fold into quinoa salad.
  5. Garnish with soft egg halves and freshly chopped cilantro.
📚 Scientific Studies & Medical References (5 Sources) ▼

FastingTracker adheres to strict editorial standards, citing peer-reviewed clinical trials and authoritative medical institutions.

  1. New England Journal of Medicine (2019): de Cabo R, Mattson MP. Effects of Intermittent Fasting on Health, Aging, and Disease. N Engl J Med. 381(26):2541-2551. PubMed 31881139 • DOI
  2. Cell Metabolism (2014): Levine ME, Suarez JA, Brandhorst S, et al. Low Protein Intake and Periodic Fasting Promote Longevity and Autophagy. Cell Metab. 19(3):407-417. PubMed 24606898 • DOI
  3. Obesity (Silver Spring, 2018): Anton SD, Moehl K, Donahoo WT, et al. Flipping the Metabolic Switch: Understanding and Applying Health Benefits of Fasting. Obesity. 26(2):254-268. PubMed 29086496 • DOI
  4. Annual Review of Nutrition (2017): Patterson RE, Sears DD. Metabolic Effects of Intermittent Fasting. Annu Rev Nutr. 37:371-393. PubMed 28715993 • DOI
  5. Autophagy (2010): Alirezaei M, Kemball CC, Flynn CT, et al. Short-term fasting induces profound neuronal and systemic autophagy. Autophagy. 6(6):702-710. PubMed 20534972 • DOI
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