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This Sun-Dried Tomato Tuna and Quinoa Power Bowl is packed with tender quality tuna, nourishing quinoa, and crisp veggies. It’s so healthy!
This post is sponsored by King Oscar | Thank you for supporting the brands I trust.
Your essential lunch break or post-workout bowl.
There’s nothing worse than scarfing down your lunch and feeling like a total sloth for the rest of the afternoon. I know this because hey—guilty! But this Sun-Dried Tomato Tuna and Quinoa Power Bowl truly does pack a punch. It’s simple to throw together, it’s the epitome of wholesome, and it calls for accessible ingredients. Furthermore, it’s a wonderful template. So if you want to switch things up everyone once in a while by putting your own spin on it (and let’s face it, who doesn’t love taking the wheel on our food blog recipes?), you can easily do so!
Let’s talk about how HEALTHY this is!
This bowl is, what the health industry likes to refer to as, a protein powerhouse. Not only does quinoa have more protein than most other grains, it’s also high in fiber, minerals, and antioxidants. It’s also been known to improve blood sugar and cholesterol levels. Adding tuna to the mix brings yet more protein to your bowl, not to mention a healthy dose of Omega-3 fatty acids which act as brain food. These two components are then tossed with fresh veggies for a filling yet invigorating meal.
The tuna you choose matters.
Not all shelf-stable tuna is created equal. If you’ve taste-tested different brands in different price ranges, then I’m telling you something you already know. Needless to say, when King Oscar announced they were adding tuna to their line up, I threw my hands up in delight: quality and sustainable melt-in-your-mouth tuna was on the horizon! Now it’s here, and I can’t get enough of it. Take one look at a jar of King Oscar’s tuna and you’ll see the difference in quality from the rest. These yellowfin tuna fillets are meaty and tender, and they’re packed in top-grade extra virgin olive oil along with other natural ingredients for impeccable flavoring. And as far as sustainability goes, this particular tuna is wild-caught, dolphin-safe, and backed by SeaChange™. Keep an eye out for them at your local supermarket. If you can’t find them there, KO’s Amazon shop has got you covered.
For tips on choosing the best fish and seafood, check out my fish and seafood guide!
Meet King Oscar’s Yellowfin Tuna in Extra Virgin Olive Oil with Sun-Dried Tomatoes.
In this recipe, I’ve used King Oscar’s Yellowfin Tuna in Extra Virgin Olive Oil with Sun-Dried Tomatoes. These fillets are nestled in a jar with tangy gourmet sun-dried tomatoes, green and kalamata olives, garlic, and just the right amount of spices. Because of this, I was actually able to use the extra virgin olive oil from the jar to whip up the vinaigrette that goes along with this salad; nothing goes to waste! And because the oil is already flavored, whipping up a vinaigrette with it is that much more simple. These fillets would also do well in pasta, and you could serve the flavored oil in a dish along with some balsamic vinegar and fresh crusty bread for dipping. King Oscar gives us the opportunity to enjoy this product until the literal last drop.
The gist on making this Sun-Dried Tomato Tuna and Quinoa Power Bowl.
Quinoa.
Cook your quinoa as per the directions on the package and set it aside to cool a bit. Ideally this salad is best enjoyed when the quinoa is slightly warm, but it’s delicious with room temp or cold quinoa as well.
Vinaigrette.
While the quinoa cooks, whip up your vinaigrette by adding some of the flavored oil from the King Oscar tuna jar into a small mixing bowl, then adding some lemon juice, lemon zest, Dijon mustard, salt, and pepper. Chop up one of the sun-dried tomatoes from the tuna jar and add it to the bowl. Whisk the mixture until it’s well combined, and set it aside.
Power bowl assembly.
Place a couple of handfuls of mixed greens into a salad bowl. Top with the cooked quinoa, chopped vegetables, almonds (optional), and tuna fillets. Drizzle the vinaigrette over the bowl and dig in. Squeeze from fresh lime juice over the bowl for an extra zing of freshness.
Recipe tips + tricks.
- You can swap quinoa out for another super healthy grain of your preference, like amaranth, teff, buckwheat, or kañiwa.
- Planning to pack this as a lunch? Make your quinoa and vinaigrette ahead and pack them separately from the greens and veggies. You can tote the tuna in its original jar until you add it to your salad.
- If you don’t want to whip up your own vinaigrette, a simple lemon or balsamic dressing will do the trick. You could also simply use a generous squeeze of lemon juice to keep it real light!
- Switch things up by using King Oscar’s other tuna varieties—you make the vinaigrette in the same manner, you’ll just end up with a different flavor profile.
Other healthy King Oscar lunch recipes to try:
- Spicy Tostadas with King Oscar Sardines
- Green Goddess Pita with King Oscar Sardines
- Citrus Avocado and Mackerel Salad
- Lemon Mackerel and White Bean Salad on Toast
Hope you enjoy!
If you plan on making this recipe, be sure to snap a pic and tag us on Insta! @killing__thyme.
Sun-Dried Tomato Tuna and Quinoa Power Bowl
Ingredients
Tuna and quinoa power bowl.
- 1 jar King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Sun-Dried Tomatoes
- A few handfuls of mixed greens of your choice
- 1/2 cup cooked quinoa
- 1/3 cup halved grape tomatoes
- 1/3 cup thinly sliced cucumber
- 1/4 cup thinly sliced red onion
- 1/4 cup olives (green or kalamata)
- 1/4 cup sliced or slivered almonds
Dressing.
- 1 tsp extra virgin olive oil from the jar of tuna
- 1 sun-dried tomato from the tuna jar, finely chopped
- 1 tsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp Dijon mustard
- Pinch of sea salt and cracked black pepper
Instructions
Dressing.
- Whisk all of the ingredients together in a small bowl; set aside.
Tuna and quinoa power bowl.
- Cook quinoa as per the instructions on the package—you want to cook enough to give you 1/2 cup of cooked quinoa. You could make extra for other lunches. When done, let it sit to cool a little.
- While the quinoa cooks, prepare your other ingredients (chopping veggies, etc.)
- Once the quinoa has cooked and cooled a bit, bring your power bowl together by placing your mixed greens into a bowl. Top them with warm quinoa, tomatoes, cucumbers, onions, olives, almonds, and the fillets of tuna. Drizzle the dressing over top, give the salad another spritz of fresh lemon juice if desired, and enjoy.
