Lemonpeppertunaquinoastirfry Recipes

Steps:

• Bring water and quinoa to boil, then simmer until water is gone, about 10 minutes.
• Saute tuna in margarine and lemon juice on low in seperate frying pan.
• Move tuna to side of pan, scramble eggs in other side.
• Once quinoa is cooked, add to frying pan with spinach, lemon pepper and salt and pepper, mix all ingredients thoroughly.
• Heat through on low for about 5 minutes, adding sliced mushrooms in the last few minutes.

Steps:

• Place quinoa in a small saucepan, toast over medium heat (quinoa will turn golden brown and will pop as it is toasting.).
• Stir in 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered.
• Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute.
• Remove vegetables and return skillet to heat; add quinoa, along with egg. Cook, stirring constantly, until egg is evenly distributed, about 2 minutes.
• Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more. Divide stir-fry among 4 bowls; serve warm.

Steps:

• In a bowl, combine lime juice and tuna.
• In a small bowl, combine teriyaki sauce and cornstarch, stirring with a whisk.
• Heat oil in a large nonstick skillet over med-high heat.
• Add in onion, ginger, and garlic; stir-fry 2 minutes.
• Add in fish mixture; stir-fry 2 minutes.
• Add teriyaki mixture; stir-fry 30 seconds or until slightly thick.
• Serve over rice and sprinkle with cilantro.

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Steps:

• Place quinoa in small bowl, add water to cover, and swish to rinse. Pour into mesh strainer and drain well.
• Heat oil in medium skillet. Add quinoa. Toast, stirring, over medium heat until golden (about 10 minutes) Add garlic and cook for 1 minute. Add salt and 2 cups of water. Heat to boil. Cover and cook over medium-low heat until water is absorbed, about 15 minutes.
• Spread walnuts in small skillet and stir over medium-low heat until toasted, about 5 minutes. Set aside.
• When quinoa is cooked, add spinach and tomatoes to skillet. Stir fry over medium heat until spinach is almost wilted and tomatoes are warmed, about 1 minute. Stir in walnuts and cheese. Garnish with basil. Serve warm.

Steps:

• In small sauce pan, heat oil and fry garlic. Add broccoli and peas and fry about 3-4 minutes.
• Add tuna and stir fry until tuna is vegetables are slightly tender.
• Add soy sauce and fish sauce.
• Remove from heat and stir in basil and green onion.
• Serve with rice is desired.