Mediterranean Tuna And Quinoa Breakfast Bowl Recipe

About this recipe

A hearty breakfast bowl featuring protein-packed tuna, fluffy quinoa, and fresh vegetables with a zesty dressing for a Mediterranean-inspired start to your day.

Ingredients

• - Schwartz Flat Leaf Parsley
• - Forest Whole Foods Organic White Quinoa
• 80G La Narval Tuna In Olive Oil Pate, 80G
• - Biona Organic Whole Cherry Tomatoes
• 1 Piece Cucumber 1Pc
• - Sofra Pimiento Stuffed Green Olives
• - PLJ Lemon Juice Original Sharp 500ml
• 125G Grissini Traditional Extra Virgin Olive Oil Breadsticks, 125G
• 100 G Jumbo Garlic 100g
• 500 G Fresh Vine Tomato 500g
• 1 L Olive Oil – Organic
• 50G Pepper Black Ground BWFO

Instructions

1. 1. Rinse the quinoa under cold water to remove bitterness and drain well.
2. 2. Cook the quinoa in a pot with 300ml of water and a pinch of salt. Bring to a boil, then simmer for 15 minutes until fluffy.
3. 3. While the quinoa cooks, dice the cucumber and halve the cherry tomatoes. Slice the olives thinly.
4. 4. Mince the garlic and chop the parsley finely for added freshness in the dish.
5. 5. In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and black pepper for the dressing.
6. 6. Drain the canned tuna, flake it gently with a fork, and set aside for assembly.
7. 7. Once quinoa is cooked, let it cool slightly to room temperature for better texture in the salad.
8. 8. Combine the cooked quinoa, chopped vegetables, flaked tuna, and dressing in a large mixing bowl.
9. 9. Toss everything gently to ensure the dressing coats all ingredients evenly without breaking the tuna flakes.
10. 10. Garnish the bowl with freshly chopped parsley for a vibrant finish and serve immediately.