Ginger-Soy Tuna Bowl with Crisp Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Soy Tuna Bowl with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Soy Tuna Bowl with Crisp Vegetables

A vibrant bowl of lean tuna mingled with nutty quinoa and an assortment of crisp vegetables, all tossed in a tangy ginger-soy dressing. This dish balances a refreshing crunch with a savory, umami-packed flavor, perfect for a light yet satisfying meal that energizes your day.

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NUTRITION

354kcal
Protein
32.6g
Fat
8.6g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Canned Tuna in Water

1/2 cup Cooked Quinoa

1/4 cup Shelled Edamame

1/2 cup Shredded Carrots

1/2 cup Sliced Cucumber

1/4 cup Sliced Red Bell Pepper

1 tbsp Ginger-Soy Dressing

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PREPARATION

  • 1

    Prepare the quinoa as per package instructions if not already cooked.

  • 2

    In a bowl, combine the cooked quinoa, shredded carrots, sliced cucumber, red bell pepper, and shelled edamame.

  • 3

    Add the canned tuna (drained) to the veggie mix.

  • 4

    Drizzle the ginger-soy dressing over the mixture and gently toss to ensure an even coating.

  • 5

    Serve immediately for a fresh, vibrant meal or chill slightly if you prefer it cold.

Ginger-Soy Tuna Bowl with Crisp Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Ginger-Soy Tuna Bowl with Crisp Vegetables

YOUR SOLIN GENERATED RECIPE

Ginger-Soy Tuna Bowl with Crisp Vegetables

A vibrant bowl of lean tuna mingled with nutty quinoa and an assortment of crisp vegetables, all tossed in a tangy ginger-soy dressing. This dish balances a refreshing crunch with a savory, umami-packed flavor, perfect for a light yet satisfying meal that energizes your day.

NUTRITION

354kcal
Protein
32.6g
Fat
8.6g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Canned Tuna in Water

1/2 cup Cooked Quinoa

1/4 cup Shelled Edamame

1/2 cup Shredded Carrots

1/2 cup Sliced Cucumber

1/4 cup Sliced Red Bell Pepper

1 tbsp Ginger-Soy Dressing

PREPARATION

  • 1

    Prepare the quinoa as per package instructions if not already cooked.

  • 2

    In a bowl, combine the cooked quinoa, shredded carrots, sliced cucumber, red bell pepper, and shelled edamame.

  • 3

    Add the canned tuna (drained) to the veggie mix.

  • 4

    Drizzle the ginger-soy dressing over the mixture and gently toss to ensure an even coating.

  • 5

    Serve immediately for a fresh, vibrant meal or chill slightly if you prefer it cold.