quinoa bowl with tuna and olives

By Jody

Ingredients

• 3 tbsp evoo
• 1 small onion, finely diced
• 1 red pepper, finely diced
• salt
• 3 garlic cloves, minced
• 1 tsp smoked paprika
• 1 c quinoa
• 2 tbsp red vinegar
• 1 11.5 oz can tomato juice concentrate
• 1 can high quality tuna
• 1/2 c good olives
• 1 small radicchio, cored and chopped
• 1/4 c flat leaf parsley chopped
• 1 cucumber seeded and chopped

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

heat oil in saucepan add onion and bell pepper season with salt and cook until tender, 5 minutes.
add garlic, paprika and pinch of slat and stir well for 1 minutes. raise heat to high and stir in quinoa. add the vinegar and cook until acidic smell burns off. add the tomato juice and 1 1/4 cup water. cover and bring to a boil. reduce heat to low and simmer stirring and scraping the bottom of the pot until quinoa is tender and water is absorbed, 20 minutes.
remove from heat and let sit covered for 10 minutes. gently fold and let cool to room temperature.
divide among bowls and top with tuna, olives, radicchio, cucumber and parsley. drizzle with evoo and splash of vinegar.