08 Sep Tuna and Bacon Quinoa Bowl with Lemony Vinaigrette
Recipe By: Megan originally posted at AllergyFreeAlaska
Breakfast, lunch, dinner… you really can’t go wrong with this Tuna and Bacon Quinoa Bowl recipe! We hope you enjoy it as much as we do.
- 1/2 cup olive oil
- 2 tbsp lite rice vinegar
- 2 tbsp freshly squeezed lemon juice
- 1 tsp dijon mustard (I use the Annie’s Natural brand)
- 1 tsp dried parsley
- 1 tsp dried onion flakes
- 1/2 tsp dried dill
- 1/4 tsp garlic powder
- sea salt & freshly cracked pepper
- cooked quinoa
- cooked bacon, crumbled
- cucumber slices
- diced cherry tomatoes
Combine olive oil, rice vinegar, lemon juice, mustard, parsley, onion flakes, dried dill, garlic powder, and pepper in a pint-sized canning jar and tightly secure the lid. Shake until all of the ingredients are well combined. Let the vinaigrette sit for at least 30 minutes to allow the flavors to merry.
Cook quinoa according to package instructions.
Fry the bacon or bake it according to these directions
Now assemble your Tuna and Bacon Quinoa Bowl!
Store the leftovers in separate containers and assemble each Tuna and Bacon Quinoa Bowl right before serving (otherwise your ingredients might become soggy).