I know it sounds crazy....tuna with quinoa and portabello mushrooms?? If the tuna part turns you off, simply swap for chicken, tofu, or leave it all out. The good news is that quinoa is a complete protein, so you don't really need any of it! I used tuna, because I wanted quick and easy. This has lots of flavor and is packed with protein, fiber, and nutrients! Careful about the sodium though. This dish is a little higher in sodium than most of my concoctions.
- 1/4 cup San-J Tamari Ginger Dressing (or other preferred marinade)
- 1 Packet of Keen One Instant Quinoa or 1/2 cup plain quinoa (I used the garden medley, but use plain for low sodium)
- 1 cup water OR low sodium vegetable broth (use broth ONLY with the plain quinoa)
- 2 large portabello mushrooms, sliced into 1/2" slices
- 5 ounces packed white albacore tuna in water OR 6 ounces chicken cooked
- 1 cup spinach or dark leafy green mix
- 1 cup cherry tomatoes halved (optional)
- pepper to taste
In glass baking pan, lay slices of mushrooms. Brush with ginger dressing on both sides of each slice. Cover with saran wrap and stick in fridge for 2-3 hours.
Cook Keen One quinoa as directed on package with water OR cook plain quinoa with broth by bringing to boil, then allowing to simmer for 7-8 minutes until you can fluff with fork.
Meanwhile, grill slices of mushrooms on grill pan until tender, then chop and toss into quinoa mixture along with tuna (or chicken). Allow to continue heating. Then add spinach and tomatoes until spinach wilts.
Add pepper for flavor and serve!