Name: Tuna Quinoa Bowl with Greek Yogurt Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 0.25 cup quinoa; 0.5 cup water; 5 oz canned tuna in water; 0.5 cup shelled edamame; 0.5 cup cucumber; 0.25 cup shredded carrots; 0.25 cup plain greek yogurt; 1 tsp extra virgin olive oil; 1 tbsp lemon juice; 1 tsp dijon mustard; 1 tsp dried dill; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

531 calories

Protein: 57g; 42% of calories
Carbs: 48g; 35% of calories
Fat: 14g; 23% of calories

Instructions

Prep 10 min · Cook 15 min

Rinse the quinoa under cold water using a fine-mesh sieve to remove any bitterness.
In a small saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed.
While the quinoa cooks, steam the shelled edamame in a small amount of water for 3 to 5 minutes until tender, then drain.
Prepare the dressing by whisking together the Greek yogurt, olive oil, lemon juice, Dijon mustard, dried dill, sea salt, and black pepper in a small bowl until smooth.
Dice the cucumber into bite-sized pieces and drain the canned tuna thoroughly.
Once the quinoa is finished, fluff it with a fork and transfer it to a serving bowl.
Top the quinoa with the drained tuna, steamed edamame, diced cucumber, and shredded carrots.
Drizzle the creamy Greek yogurt dressing over the bowl and toss gently before serving.

Nutrition

Ingredients

Instructions

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