Spinach Quinoa Bowls

Ingredients

• 2/3 Cup Quinoa, Uncooked, Rinsed, And Drained
• 1 Cup Frozen Edamame
• 1/4 Cup Lemon Juice
• 3 Each Oranges, 1 Zested and Juiced, 2 Peeled and Sliced
• 2 Cloves Garlic, Minced
• 1 Tbsp White Miso Paste
• 4 Each 4-Oz. Tuna Steaks
• 5 Cups Baby Spinach, Chopped
• 1 Each Cucumber, Sliced

Directions

1. Cook the Quinoa

   In a small saucepan, combine the rinsed quinoa with 1 1/3 cups water. Bring to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2. Add the Edamame

   Remove from Heat. Stir in frozen edamame; let stand 10 minutes.

3. Prepare the Dressing

   Meanwhile, for dressing; in a small bowl whisk together lemon juice, orange zest and juice, 3 Tbsp. vegetable oil, the garlic, miso paste, h tsp. salt and /41 tsp. ground black pepper.

4. Dress the Tuna

   Place tuna in a shallow dish. Drizzle with 2 Tbsp. dressing. Turn to coat.

5. Grill the Tuna

   On a grill or in a greased grill pan cook tuna over medium 3 to 4 minutes per side. (Tuna will still be pink in the center.)

6. Massage the Spinach

   Place spinach in a large bowl. Add 1 Tbsp. dressing. Using your hands or tongs, massage spinach 1 minute.

7. Assemble the Bowls

   Divide quinoa mixture among bowls. Add spinach, cucumber, and orange slices. Slice tuna and add to bowls. Drizzle with dressing. If desired, sprinkle with sesame seeds.

Approximate Nutrition — Per Serving

Estimated from the listed ingredients. Assumes about 4 servings (1 serving).