Quinoa Bowl with Tuna Recipes
Recipe by: Cookie Named Desire
Prep Time: 45 minutes or less
Servings: 2 servings
INGREDIENTS
Bowl1 can (5 oz.) Bumble Bee® Solid White Albacore in water
1 can (14 oz.) chickpeas
1 cup of quinoa
1 medium zucchini
½ cup of red cabbage
1 carrot
1-2 tablespoons of olive oil
½ teaspoon of garlic powder
1-2 tablespoons of onion, diced
1 tablespoon of lime juice
Cilantro
Salt and pepper to taste
Thai Peanut Dressing
2 tablespoons of apple cider vinegar2 teaspoons of low sodium soy sauce
¼ teaspoon of fish sauce
1 ½ tablespoon of granulated sugar
1 cup of peanut butter (creamy preferred)
1 teaspoon of ginger paste
½ teaspoon of cayenne pepper
About ¼ cup of water
DIRECTIONS
Preheat your oven to 400°F.In a medium size pot heat 2 cups of water and quinoa. When it starts to boil, turn heat low and cover. Cook until water is absorbed and remove from heat.
Drain and dry the chickpeas. In a bowl combine the chickpeas with olive oil, salt and pepper, and garlic powder.
Spread the chickpeas out on a baking sheet, and place in oven for 20 minutes or until golden brown. Remove from oven and cool.
Spiralize the zucchini at medium thickness. Using a potato peeler, slice carrot in thin strips. Chop the red cabbage. Drain tuna.
In 2 bowls, split the cooked quinoa evenly. Top quinoa with carrot, zucchini, cabbage, roasted chickpeas, and tuna.
Season with lime juice and Thai peanut dressing as desired.
THAI PEANUT DRESSING
In a mixing bowl combine the peanut butter, ginger paste, fish sauce, cayenne pepper, apple cider vinegar, soy sauce, and sugar.Add in a tablespoon of water and whisk well. Continue to add in water one tablespoon at a time until the sauce is the consistency of heavy cream. You don’t have to use the full ¼ cup and potentially might use more depending on your preference of thickness.
Store in a glass container in the fridge for leftovers.
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