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Goya

Goya

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Recipe of Mexican Quinoa with Tuna
Goya

Goya

Recipe of Mexican Quinoa with Tuna
Goya

Goya

Recipe of Mexican Quinoa with Tuna
Goya

Goya

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Mexican Quinoa with Tuna

40 mins
30 mins
Low
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If you have not tried quinoa yet, try this easy recipe that you are going to love, as it is accompanied with a chili-crusted tuna loin, an ideal and healthy combination. Enjoy this Mexican quino recipe as lunch or dinner and at any time of the year, you will love it!
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Ingredients

4 portions
  • 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 tomtato, small cubed
  • 1 serrano pepper, finely chopped
  • 1/4 cups coriander, finely chopped
  • to taste salt
  • to taste black pepper
  • 1 guajillo chili, clean, without tail or seeds, for the tuna crust
  • 1 ancho chili pepper, clean, without tail or seeds, for the tuna crust
  • 1 teaspoon sea ​​salt, for the tuna crust
  • 3 allspice, for the tuna crust
  • 1 teaspoon garlic powder, for the tuna crust
  • 1/4 cups honey, for the tuna crust
  • 2 tuna loins, (200 gc / u)
  • enough avocado, To accompany

Preparation

Pour a tablespoon of GOYA® olive oil into a pot of boiling water, add the GOYA® Quinoa Tricolor and cook for 6 minutes over medium low heat. Drain and cool in a stream of cold water. Booking.
In a saucepan, heat GOYA® olive oil over medium low heat, sauté the onion together with the garlic until they are bright. Add the tomato while stirring and cook for 3 minutes. Add the GOYA® Tricolor Quinoa that you set aside, the serrano pepper, the coriander, and season with salt and pepper. Cook for 5 more minutes. Reserve hot.
Preheat the oven to 170 ° C.
In a molcajete or mortar, crush the guajillo chili, the ancho chili, the sea salt and the allspice until obtaining a mixture of powders. Add the garlic powder and finish incorporating.
With the help of a brush, varnish each of the tuna loins with honey, bathe with the chili mixture until completely covered. Place the loins on a previously greased tray, if you wish you can spray with a little cooking spray. Bake for 15 minutes at 170 ° C. Remove from the oven, cut into slices and reserve.
Serve on a plate Mexican quinoa, add slices of tuna and serve with avocado.

PRESENTATION

Serve quinoa on a plate, place tuna slices on top and serve with avocado.

TIPS

Use chicken broth, vegetable broth or beef broth to cook the quinoa, it will enrich with nutrients and add flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
67.9
kcal
3.4%
Carbohydrate, by difference
9.6
g
3.2%
Protein
0.7
g
1.4%
Total lipid (fat)
3.5
g
5.38%
100
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Provided by USDA
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