Spicy Tuna Quinoa Bowl
The best way to use a can of tuna!
This lunch bowl is my favorite way to eat a can of tuna!
BENEFITS:
30+ g protein
Healthy omega-3s
1 cup veggies
⏰ Fast & easy
INGREDIENTS:
5 ounce can tuna, drained (chunk light or skipjack for lower mercury)
1/2 tablespoon olive oil mayo
1/2 tablespoon sriracha (plus more for drizzling)
1/2 cup frozen cooked quinoa, heated
1/2 cup chopped cucumber
1/2 cup shredded/chopped carrots
1/4 avocado, sliced or chopped
Seaweed snack sheets
DIRECTIONS:
1. Mix tuna with mayo and sriracha.
2. Add quinoa, veggies, avocado, and seaweed snack sheets to your bowl.
3. Drizzle with more chili sauce on top.
RECIPE NOTES:
– Eat this with a fork or use seaweed sheets to scoop and make mini sushi wrap bites… fun & functional!
– I always keep frozen, cooked quinoa on hand, it’s a total time-saver. You can find it in the frozen section at most grocery stores.
– Sriracha is a spicy chili sauce. THIS is the one I use.
– Use 1 cup of any veggies you have. 😉
THE POWER OF A LUNCH BREAK:
Make time for lunch.
The middle of the day can often seem too hectic and overwhelming to step away and eat a proper lunch. I know because I often try to skip it or snack through it… and it always BACKFIRES!
The 20-minute investment in fueling your magical human body will pay off for a more productive and focused rest of the day. Eating lunch also helps manage appetite and cravings through the evening.
Just like you wouldn’t expect a car to run without gas or an electric charge, YOU can’t function at the highest levels without nourishment. Want to perform your best? Don’t let fueling be an afterthought, especially in the middle of the day.
Try this lunch bowl sometime this week and see how it makes you feel!
xx
DJB
