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2 people

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2 People

INGREDIENTS

  • 0.5 cup cooked quinoa
  • 0.5 minced garlic clove
  • 0.5 peeled and sliced shallot
  • 1 cups broccoli florets
  • 1 cups halved cherry tomatoes
  • 0.5 jar of tuna (7oz), drained in a colander
  • 0.5 tbsp raw pumpkin seeds
  • 0.5 tbsp sunflower seeds
  • 1 tbsp balsamic vinaigrette
  • Pinch of flaked sea salt
  • Ground pepper to taste

INSTRUCTIONS

  • Using a fine mesh colander, rinse and drain quinoa
  • Combine rinsed quinoa with 2 cups of water and bring to a boil over medium high heat.
  • Reduce heat to low and let simmer until water is absorbed and quinoa is fluffy (10-15 minutes)
  • Allow quinoa to cool
  • Using a lidded saute pan, add shallot, garlic, tomatoes, broccoli and olive oil.
  • Saute over medium heat for 3 minutes
  • Add 2 tablespoons of water, reduce heat to low and cover with lid
  • Cook for 3-5 minutes, until water is evaporated.
  • Gently combine tuna with tomato broccoli medley
  • Arrange quinoa in bowls and top with tomato broccoli medley
  • Drizzle each bowl with 1 tablespoon of balsamic vinegar
  • Garnish with pumpkin seeds, sunflower seeds, flaked sea salt and cracked pepper.
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