And so I've decided to jump on the trend. It seems a food bowl is the perfect spring board for simple and delicious meals--exactly what I need in this hectic thing I call life these days. Expect to see plenty of posts related to my newest obsession (food bowls-- in case you didn't get it).
Quinoa Tuna Bowl
Makes 2 servings.
Active time: 20 minutes; total time: 25 minutes.
- 3/4 cup quinoa
- 1 cup broccoli florets
- 1/2 cup water
- 1 tablespoon balsamic vinegar
- 2 teaspoons onion powder
- 1 tablespoon coconut oil
- 1 red bell pepper, chopped
- 1 orange bell pepper, chopped
- 1/4 cup + 1 tablespoon red wine
- 2 (3 oz.) cans albacore tuna in water, drained and broken up into small pieces.
- 1/2 teaspoon red pepper flakes
- Cook quinoa according to the package instructions. While it's cooking, make the vegetables and tuna.
- Heat a wok over high heat. Add broccoli and 1/4 cup water and cook until water is evaporated. Make sure the wok is very hot so that the broccoli is stir fried. Add balsamic vinegar and 1 teaspoon onion powder; season with salt and pepper. Continue cooking until vinegar is evaporated. If broccoli florets are not soft, add the rest of the water and cook until evaporated. Remove from heat and set aside.
- In a medium saucepan, heat the coconut oil over medium-high heat. Add the bell peppers and cook for 3 minutes, stirring occasionally. Add the red wine and raise heat slightly. Cook until wine is evaporated and peppers are soft. Add onion powder and stir, picking up the browned bits from the pan.
- Add the tuna to the pan and continue to cook, stirring. Add remaining red wine and cook until evaporated. Cook for an additional minute, stirring, until tuna is slightly browned.
- In two bowls, layer the quinoa, broccoli, and bell pepper–tuna mix. Top with red pepper flakes and season with salt and pepper.