This quick and easy bowl tops quinoa with variety of bright, crunchy vegetables. Fresh tuna is the star of the show here, so invest in a good quality piece of tuna from your fishmonger and be attentive when searing – depending on the thickness, 30 seconds to a minute per side is all you need. If you don’t want to use tuna, this would also be delicious with salmon or shrimp.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 cup quinoa
- 3 tablespoons plus 2 teaspoons vegetable oil
- Kosher salt
- 1/4 cup seasoned rice vinegar
- 1 pound tuna steaks (3/4 to 1 inch thick)
- Freshly ground pepper
- 2 tablespoons low-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 cup shelled edamame, thawed
- 1 zucchini, halved lengthwise and thinly sliced or shaved lengthwise into ribbons
- 1 cup grape or cherry tomatoes, halved
- 2 scallions, thinly sliced
- Wasabi, pickled ginger and/or nori strips, for topping
Instructions
- Rinse the quinoa in a fine strainer until the water runs clear. Heat 2 teaspoons vegetable oil in a medium saucepan over medium heat. Add the quinoa and cook, stirring, to dry it out and toast slightly, about 1 minute. Add 1 3/4 cups water and 1 teaspoon salt. Bring to a simmer over low heat, cover and cook 18 minutes. Remove from the heat and let stand 5 minutes. Fluff with a fork and stir in 2 tablespoons rice vinegar.
- While the quinoa cooks, season the tuna steaks all over with salt and pepper. Heat a large skillet over high heat and add 1 tablespoon vegetable oil. Add the tuna and sear 30 seconds to 1 minute per side. (You want the tuna to be rare.) Transfer to a cutting board to rest.
- Combine the remaining 2 tablespoons each vegetable oil and rice vinegar in a large bowl; stir in the soy sauce, sesame oil and a pinch of salt. Add the edamame, zucchini, tomatoes and scallions and toss to coat in the dressing.
- Slice the tuna 1/2 inch thick against the grain. Divide the quinoa, tuna and edamame salad among bowls. Drizzle with any remaining dressing from the bowl. Top with wasabi, pickled ginger and/or nori strips.
Nutrition Facts
| Calories | 540 |
| Total Fat | 25 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 44 milligrams |
| Sodium | 1370 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 6 grams |
| Sugar | 9 grams |
| Protein | 38 grams |
| Calories | 540 |
| Total Fat | 25 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 44 milligrams |
| Sodium | 1370 milligrams |
| Carbohydrates | 42 grams |
| Dietary Fiber | 6 grams |
| Sugar | 9 grams |
| Protein | 38 grams |