Tuna and Quinoa Buddha Bowl
A quick and easy high-protein Buddha bowl featuring canned tuna, quinoa, and fresh vegetables for a light and satisfying meal.
10 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
32g protein
45g carbs
10g fat
Ingredients
For 4 servings
- 2 can canned tuna
- 1 cup quinoa
- 2 cup water
- 1 cucumber
- 1 cup cherry tomatoes
- 1 red onion
- 1 lemon
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 4 cup baby spinach
Instructions
- 1
Rinse the quinoa under cold water using a fine mesh strainer.
- 2
In a medium saucepan, combine quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed.
- 3
While the quinoa is cooking, drain the canned tuna and set aside.
- 4
Dice the cucumber and cherry tomatoes, and thinly slice the red onion.
- 5
Juice the lemon into a small bowl, and mix with olive oil, salt, and black pepper to create the dressing.
- 6
Once the quinoa is cooked, fluff it with a fork and divide it evenly into four bowls.
- 7
Top each bowl with equal portions of baby spinach, diced cucumber, cherry tomatoes, sliced red onion, and drained tuna.
- 8
Drizzle with the lemon-olive oil dressing and serve.
Cook it this week.
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