Mexican Quinoa with Tuna
Goya
If you haven't tried quinoa yet, try this easy recipe that you will love, as it is accompanied by a tuna loin in chili crust, an ideal and healthy combination. Enjoy this Mexican quinoa recipe as a meal or dinner any time of the year, you'll love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 1 1/2 cups water, hot, to cook the quinoa
  • 1 tablespoon GOYA® Olive Oil, to cook the quinoa
  • 1 package Goya® tricolor quinoa
  • 2 tablespoons GOYA® Olive Oil
  • 1/2 cups onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 2 cups tomato, in small cubes
  • 1 serrano chile, finely chopped
  • 1/4 cups cilantro, finely chopped
  • salt
  • pepper
  • 1 guajillo chile, clean, without tails or seeds, for the tuna crust
  • 1 ancho chile, clean, without tails or seeds, for the tuna crust
  • 1 teaspoon sea ​​salt, for the tuna crust
  • 3 allspice berries, for the tuna crust
  • 1 teaspoon garlic powder, for the tuna crust
  • 1/4 cups honey, for the tuna crust
  • 2 tuna loins, (200 g each)
  • avocado, to accompany
Preparation
40 mins
30 mins
Low
  • Pour a tablespoon of GOYA® olive oil into a pot with boiling water, add the GOYA® Tricolor Quinoa and cook for 6 minutes over medium-low heat. Drain and cool under cold running water. Set aside.
  • In a saucepan, heat GOYA® olive oil over medium-low heat, sauté the onion along with the garlic until they are shiny. Add the tomato, stirring continuously, and cook for 3 minutes. Incorporate the GOYA® Tricolor Quinoa that you set aside, the serrano chili, cilantro, and season with salt and pepper. Cook for 5 more minutes. Keep warm.
  • Preheat the oven to 170°C.
  • In a molcajete or mortar, crush the guajillo chili, ancho chili, sea salt, and black pepper until you obtain a powder mix. Add garlic powder and finish mixing.
  • Using a brush, coat each tuna loin with honey, then dip in the chili mixture until completely covered. Place the loins on a pre-greased baking tray; if desired, you can spray a little oil on top. Bake for 15 minutes at 170°C. Remove from the oven, slice, and set aside.
  • Serve Mexican quinoa on a plate, add slices of tuna, and accompany with avocado.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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