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Composition for Fried Quinoa with tuna:

You need 2 cups - quinoa.
Require can of tuna in water.
You need 1 small onion.
Need 1 clove garlic.
Give - carrot.
Require - olive oil.
Give 2 - beaten egg.
Require - parsely.
Prepare 2 tbsp kikoman.
Need of salt and pepper.

Low-fodmap Quinoa Tuna Salad, Vegan Quinoa, Spinach, And Mushroom Stuffed Acorn Squash, Sesame Fried Egg And Mushroom Quinoa Bowls. Curried Tuna Quinoa Patties: flavorful, delicious and a healthy modern twist on classic tuna patties made using canned tuna, quinoa, and veggies. There are some recipes that just make a serving meal or snack an easy peasy breeze and these Curried Tuna Quinoa Patties is just one such recipe. Quinoa replaces noodles in this version of a tuna casserole.

Fried Quinoa with tuna how to cook:

Cook the quinoa by adding 2 cups of water in a low meduim heat for 15 minutes and let it cool down completely then put it in the fridge for 15 more minutes while preparing the ingredients..
Cut a small cubes of onion and 1 clove of garlic and a finely chopped carrots..
In a pan add the olive oil and fry the garlic, onion and thr carrots..
Use a tuna can in a water and drain the liquid. Add them to your pan to fry..
Prepare 2 beaten egg with salt and pepper and fry them on the same pan by giving a little space from the rest of the ingredients..
Mix it together once the egg is cooked then add the cooked quinoa. Fry them for 5 minutes and add the 2 tbsp. Of kikoman soy sauce with a little bit of salt and pepper. Turn off the heat and garnish it with parsely..

Stir mushrooms, onion, and tuna through the quinoa; season with black pepper. In this healthy tuna and quinoa recipe, tuna steaks are flash-cooked, sliced, then tossed in a quick, gingery marinade. The tuna, vegetables and seaweed get dressed with some of the flavor-packed tataki marinade and served over protein-rich quinoa. Quinoa has a natural coating called saponin that can make the cooked grain taste bitter or soapy. Add the reserved quinoa, cucumber, tuna, arugula, mint, oregano, pine nuts, and shallot.

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