YOUR SOLIN GENERATED RECIPE
Mediterranean Tuna Quinoa Bowl with Roasted Vegetables
Oven-roasted broccoli and green beans tossed with protein-rich tuna and sardines over fluffy quinoa, finished with a bright and zesty lemon-herb drizzle.
INGREDIENTS
0.25 cup Quinoa
4 oz Canned tuna
2 oz Canned sardines
1 cup Broccoli florets
1 cup Green beans
0.5 tbsp Extra virgin olive oil
0.5 whole Lemon
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Dried oregano
0.5 cup Water
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Rinse the quinoa under cold water, then simmer in a small pot with 0.5 cups of water until all liquid is absorbed.
Place broccoli florets and trimmed green beans on the baking sheet, drizzle with half the olive oil, and sprinkle with salt and pepper.
Roast the vegetables for 15 minutes until they are tender and show slightly charred edges.
Drain the canned tuna and sardines, then gently flake them into bite-sized pieces.
In a large bowl, fluff the quinoa with a fork and combine it with the roasted vegetables, tuna, and sardines.
Whisk the remaining olive oil with the juice of half a lemon and dried oregano, then pour over the bowl and toss gently.