Name: Tuna and quinoa bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup quinoa, rinsed; 1/2 cup water; 5 oz canned light tuna in water, drained; 1/3 cup 2% cottage cheese; 1 large egg; 1.5 oz red bell pepper, diced; 1.5 oz cremini mushrooms, sliced; 1.5 oz cucumber, diced; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp lemon juice; 1 tsp extra virgin olive oil

Instructions

Prep 15 min · Cook 20 min

Place the egg in a small saucepan and cover with water. Bring to a boil, then remove from heat, cover, and let stand for 12 minutes. Move the egg to an ice bath, then peel and halve. Done when whites set and yolks fully cooked, 160°F.
In a small saucepan, combine rinsed quinoa, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest for 5 minutes before fluffing with a fork.
While the quinoa cooks, heat half the olive oil in a small skillet over medium heat. Add the mushrooms and a pinch of salt. Cook for 5 minutes until browned and softened.
In a large mixing bowl, whisk the remaining olive oil, lemon juice, salt, and black pepper with one tablespoon of water to loosen the dressing.
Add the cooked quinoa, sautéed mushrooms, diced bell pepper, and diced cucumber to the bowl with the dressing and toss to coat. Transfer to a serving plate, top with the drained tuna, a scoop of cottage cheese, and the boiled egg halves.

Nutrition

Ingredients

Instructions

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