Spicy Tuna Quinoa Bowl

Name: Spicy Tuna Quinoa Bowl
Prep time: 30 min
Cook time: 20 min
Yield: 2
Cuisine: Internacional
Ingredients: water; 1/2 cups quinoa, white; 1/2 cups quinoa, black; 2 tablespoons peanut oil; 1 tablespoon garlic; 1 tablespoon ginger; 1/2 cups green onion stalks, chopped; 1/4 cups chinese pea, cooked and peeled; 1/2 cups Low sodium soy sauce; 2 cups tuna steak, cut into medium cubes; 1/4 cups sesame oil; 1/4 cups Sriracha sauce; 1/4 cups mayonnaise; 1/4 cups soy sauce; 2 tablespoons red salsa, macha; 2 tablespoons lime juice; 1 avocado, cut into slices and shaped like a flower; 1 cup mango, cut into cubes; 3 tablespoons nori, cut into thin strips; 3 tablespoons salmon roe, for serving the bowl; 1/4 cups cucumber, cut into thin strips; ponzu sauce, for serving

Lorenza Ávila

This Spicy Tuna Quinoa Bowl is a version of the classic "spicy tuna bowl" but instead of rice as the base, it uses quinoa. This delicious recipe is very easy to cook and very quick. Take advantage of the plant proteins from quinoa and the omega fats from tuna with this nutri bowl.

The Quinoa with Tuna bowl is one of our favorite healthy recipes. You can always add another type of fish, like salmon or white fish; you can also adjust the spiciness of the sauce by adding chili seeds or removing them.

Reviewed by Editorial Team of Kiwilimón

Published: 13-09-2018

Preparation

10 mins

20 mins

Low

Heat water in a pot and cook the quinoa until it pops. Drain and set aside. Heat a skillet over medium heat with the oil and cook the garlic, ginger, onion stems, and edamame for 5 minutes. Add the quinoa and soy sauce, cook for a few more minutes, and set aside. In a bowl, mix the tuna with sesame oil, sriracha sauce, mayonnaise, soy sauce, macha sauce, and lime juice. In a bowl, serve the quinoa, add the tuna, and garnish with avocado, mango, nori seaweed, salmon roe, cucumber, and serve with ponzu.