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Quinoa Bowl with Tuna

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Quinoa Bowl with Tuna
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat your oven to 400°F.
  2. In a medium pan heat 1 cup of water and quinoa. When it starts to boil, turn heat low and cover. Cook until water is absorbed and remove from heat.
  3. Drain and dry the chickpeas. In a bowl combine the chickpeas with olive oil, salt and pepper, and garlic powder.
  4. Spread the chickpeas out on a baking sheet, and place in oven for 20 minutes or until golden brown. Remove from oven and cool.
  5. Spiralize the zucchini at medium thickness. Using a potato peeler, slice carrot in thin strips. Chop the red cabbage. Drain tuna.
  6. In 2 bowls, split the cooked quinoa evenly, ¾ cup each. Top quinoa with ½ of the following: carrot, zucchini, cabbage, roasted chickpeas, and tuna.
  7. Season with lime juice and use the recommended Thai peanut dressing (see below).
  8. Thai Peanut Dressing
  9. In a mixing bowl combine the peanut butter, ginger paste, fish sauce, cayenne pepper, apple cider vinegar, soy sauce, and Splenda.
  10. Add in a tablespoon of water and whisk well. Then, add in milk, one tablespoon at a time. Continue to add in water one tablespoon at a time until the sauce has a slightly thick consistency.
Recipe Notes

400 Calorie Meal

One bowl with 1 ½ tablespoons of dressing.

500 Calorie Meal

One bowl with 3 tablespoons of dressing.

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