Quinoa BowlwithTuna

Recipe courtesy of Cookie Named Desire on behalf of Bumble Bee

Prep time: 45 minutes Servings: 2

Thai Peanut Dressing:

•1 cup creamy peanut butter

•1 teaspoon ginger paste

•1/4 teaspoon fish sauce

•1/2 teaspoon cayenne pepper

•2 tablespoons apple ci der vinegar

•2 teaspoons soy sauce

•11/2 tablespoons granulated sugar

•1/4 cup water, divided, plus additional( optional)

Quinoa Bowls:

•2cupswater

•1cupquinoa

•1 can (14 ounces) chick peas

•1-2 tablespoons olive oil

•1/2 teaspoon garlic powder

•salt,to taste

• pepper, to ta ste

•1medium zucchini

•1carrot

•1/2 cup red cabbage

•1 can (5 ounces) Bumble Bee Solid White Alba core Tuna in Water

•1-2 tablespoons onion, diced

•1tablespoon limejuice

•cilantro To make Thai Peanut Dressing: In mixing bowl, combine peanut butter, ginger paste, fish sauce, cayenne pepper, apple cider vinegar, soy sauce and sugar.

Add 1 tablespoon water and whisk well. Continue adding water 1 tablespoon at a time until sauce is consistency of heavy cream. Note: You may not use full 1/4 cup water and could use more depending on preference of thickness.

To make Quinoa Bowls: Heat oven to 400˚ F.

In medium pot, heat water and quinoa. When it boils, turn heat to low and cover. Cook until water is absorbed and remove from heat.

Drain and dry chickpeas. In bowl, combine chickpeas with olive oil, garlic powder and salt and pepper, to taste.

Spread chickpeas on baking sheet; bake 20 minutes, or until golden brown. Remove from oven and cool.

Spiralize zucchini at medium thickness. Using potato peeler, slice carrot in thin strips. Chop red cabbage. Drain and chunk tuna. In two bowls, split cooked quinoa evenly. Top with carrots, zucchini, cabbage, roasted chickpeas onions and tuna.

Season with lime juice, cilantro and Thai Peanut Dressing.