Teriyaki Tuna Bowl {Recipe}

Use leftover cooked quinoa, brown rice or whole grain pasta, and you have a lunch that includes fish, veggies and fruit with NO cooking! It only takes a few minutes to assemble this tasty lunch.


Teriyaki Tuna Bowl {Recipe}


  • 1 cup cooked quinoa or brown rice
  • 2 (5-ounce) pouches or cans of tuna or salmon, drained and flaked
  • 1 zucchini and 1 zucchini and 1 summer squash
  • 1 summer squash
  • 2 carrots
  • 1 (8-ounce) can of pineapple chunks, drained
  • 1/2 cup teriyaki sauce


  1. Spiralize or grate the zucchini, squash (if using) and carrots. In two bowls, evenly distribute quinoa or brown rice. Top with tuna or salmon in one quarter, zucchini/squash in one quarter, carrots in one quarter and pineapple in one quarter. Drizzle with teriyaki sauce. Makes 2 servings.

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