Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Quinoa Bowls with Seared Tuna
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
- 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.
