Mexican Quinoa with Tuna

Name: Mexican Quinoa with Tuna
Prep time: 70 min
Cook time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: 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

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

Published: 30-03-2021

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.