Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The deeper the miso color, the more intense the flavor. White miso has a delicate sweetness that lends itself well to the dressing in this grain bowl.

Source: Better Homes and Gardens

Gallery

Credit: Carson Downing

Recipe Summary

total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan combine quinoa, 1 1/3 cups water, and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until liquid is absorbed. Remove from heat. Stir in frozen edamame; let stand 10 minutes.

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  • Meanwhile, for dressing, in a small bowl whisk together lemon juice, orange zest and juice, 3 tablespoons vegetable oil, the garlic, miso paste, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. Place tuna in a shallow dish. Drizzle with 2 tablespoons dressing. Turn to coat.

  • On a grill or in a greased grill pan cook tuna over medium 3 to 4 minutes per side. (Tuna will still be pink in the center.)

  • Place kale in a large bowl. Add 1 tablespoon dressing. Using your hands or tongs, massage kale 1 minute.

  • Divide quinoa mixture among bowls. Add kale, cucumber, and orange slices. Slice tuna and add to bowls. Drizzle with dressing. If desired, sprinkle with sesame seeds. Serves 4.

Nutrition Facts

456 calories; fat 15g; cholesterol 44mg; saturated fat 1g; carbohydrates 45g; mono fat 2g; poly fat 8g; insoluble fiber 10g; sugars 13g; protein 39g; vitamin a 4362.4IU; vitamin c 141.5mg; thiamin 0.4mg; riboflavin 0.6mg; niacin equivalents 22.6mg; vitamin b6 1.3mg; folate 179.6mcg; vitamin b12 2.4mcg; sodium 216mg; potassium 1387mg; calcium 298mg; iron 4.3mg.
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