A colorful, tasty bowl full of protein and veggies—great for lunch or anytime!
Cook time: 10 minutes
2 cups cooked quinoa
2 cans Pacific Crown Tuna Chunk in Spring water, drained and flaked
1/2 cup chopped purple cabbage
1/3 cup diced cucumber
1/3 cup shredded carrot
1/3 cup diced red pepper
1/3 cup diced mango
1/3 cup chopped green onions
4 tablespoons apple cider vinegar
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon sesame oil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon sesame seeds (or black sesame seeds)
Divide the cooked quinoa between four bowls. Top each with tuna, cabbage, cucumber, carrots, red peppers, mango and green onions.
In a small bowl, whisk together apple cider vinegar, olive oil, honey, sesame oil, salt and pepper. Drizzle over each bowl. Garnish with sesame seeds.