This Tuna Quinoa Bowl is a Healthy Grain Bowl featuring tuna, quinoa, beets, beet greens, radishes, beans, olives and even hard boiled eggs! A honey mustard vinaigrette brings all the flavors together.
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I know that food trends come and go, but I hope that healthy bowls are here to stay. My particular favorite is Grain Bowls. I love that you can get your whole grains, fruits and veggies, and proteins all in one bowl.
Components of a Healthy Grain Bowl
I started thinking about how the bowls are just made up of several components and once I gathered recipes for each component, then I could just mix and match in an almost infinite variety. I even bought one of those divided notebooks, thinking I would have a section for dressings, a section for fruits and veggies, a section for grains, a section for proteins, and a section for toppings like nuts or seeds.
Then I found the cookbook, Bowls by Molly Watson. In it she does exactly what I was going to do. Breaks it down by each of those components! I plan on doing a review on it, so I’m not going to go into detail on it now. I literally want to try every single recipe in the book. I started with the cover which was this Tuna Quinoa Bowl, which she called Tuna on Toasted Quinoa.
Tuna Quinoa Bowl
It was so good! The bold flavors came together perfectly. Now it does take a little effort, because you basically making all the components and then assembling them, but it is so worth it. You could easily double or triple one of the parts and make other grain bowl combinations later in the week.
Tuna Quinoa Bowl
This Tuna Quinoa Bowl is filled with bold flavors from tuna, quinoa, beets, beet greens, olives, beans, and hard boiled eggs.
Toasted Quinoa Pilaf
- 2 tablespoons olive oil or butter
- 1 cup quinoa rinsed
- 2 cups chicken or vegetable broth
Steamed Beets and Their Greens
- 5 small beets with greens attached
- 1/2 teaspoon orange zest finely grated
- 1 teaspoon orange juice
- 1/4 teaspoon salt
For the Quinoa
Add the olive oil to a large frying pan over medium high heat. Add the quinoa and cook, stirring until it is toasted and fragrant about 3 to 5 minutes. Add the broth, bring it to a boil, cover, reduce the heat to simmer and cook for about 20 minutes. Uncover and fluff with a fork.
For the Beets
Prepare the beets by cutting off the greens and chopping them into bite sized pieces. Peel and trim the beets and then dice them. Bring an inch of water to a boil in a pot and add a steamer basket. Place the beets in the basket, cover and steam for 5 minutes. Add the beet greens on top, cover and steam for 5 more minutes. Put the beets and greens into a bowl and add the orange juice, zest and salt and toss to combine.
For the Vinaigrette
In a small bowl whisk together all the ingredients. I usually do this in a lidded mason jar and shake to combine.
Assemble the Salad
Divide the quinoa among four bowls. Arrange the tuna, beets and their greens, and beans in separate and equal sections on each bowl. Top with the eggs and drizzle with the vinaigrette. Garnish with the olives and radishes.
If you are looking for more healthy bowls:
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck