Tuna Quinoa Bowl Recipes

TUNA QUINOA BOWL

Steps:

• In a small pot, combine quinoa with 1/2 cup water. Bring to a boil, and then reduce to a simmer.
• Cover and cook for 12 minutes, or until water has been absorbed and quinoa is fully cooked.
• Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add asparagus and 1 tbsp. water. Cover and cook for 2 minutes, or until partially softened. Uncover, and add bell pepper. Cook and stir until water has evaporated and veggies have softened and lightly browned, about 4 more minutes.
• Transfer quinoa to a medium bowl, and season with a dash of each seasoning. Add veggies and tuna, and mix well. Serve warm or chilled.

SEARED TUNA TATAKI QUINOA BOWL

Steps:

• Combine onion, soy sauce, lime juice, mirin and ginger in a 7-by-11-inch (or similar-size) baking dish. Set aside to marinate.
• Bring water to a boil in a medium saucepan. Stir in (rinsed) quinoa. Reduce heat to a simmer, cover and cook until the grains are.
• tender and reveal their spiraled germ, about 15 minutes. Remove from heat, uncover and fluff.
• Meanwhile, season tuna on both sides with salt and pepper. Heat 1 tablespoon oil in a large skillet over high heat.
• Add tuna and sear for 1 minute on each side for medium-rare. Transfer to a cutting board and cut into 1/2-inch slices.
• Remove the onions from the marinade with a slotted spoon and reserve; transfer the sliced tuna to the marinade. Gently toss to coat and let sit 5 minutes. Use tongs to transfer the tuna back to the cutting board and cut into cubes.
• Add the remaining 2 tablespoons oil to the marinade; stir 3 tablespoons of the mixture into the quinoa. Divide the quinoa among 4 shallow bowls and top with equal portions of the tuna, reserved onions, carrot, cucumber and nori. Drizzle with the remaining marinade and serve immediately.

TUNA, AVOCADO & QUINOA SALAD

Steps:

• Rinse the quinoa under cold water. Tip into a saucepan, cover with water and bring to the boil. Reduce the heat and simmer for 15 mins until the grains have swollen but still have some bite. Drain, then transfer to a bowl to cool slightly.
• Meanwhile, in a jug, combine the oil, lemon juice and vinegar with some seasoning.
• Once the quinoa has cooled, mix with the dressing and all the remaining ingredients and season. Divide between plates or lunchboxes.