Tuna Quinoa Bowl Recipes

TUNA QUINOA BOWL

Steps:

• Add the olive oil to a large frying pan over medium high heat. Add the quinoa and cook, stirring until it is toasted and fragrant about 3 to 5 minutes. Add the broth, bring it to a boil, cover, reduce the heat to simmer and cook for about 20 minutes. Uncover and fluff with a fork.
• Prepare the beets by cutting off the greens and chopping them into bite sized pieces. Peel and trim the beets and then dice them. Bring an inch of water to a boil in a pot and add a steamer basket. Place the beets in the basket, cover and steam for 5 minutes. Add the beet greens on top, cover and steam for 5 more minutes. Put the beets and greens into a bowl and add the orange juice, zest and salt and toss to combine.
• In a small bowl whisk together all the ingredients. I usually do this in a lidded mason jar and shake to combine.
• Divide the quinoa among four bowls. Arrange the tuna, beets and their greens, and beans in separate and equal sections on each bowl. Top with the eggs and drizzle with the vinaigrette. Garnish with the olives and radishes.

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.