Tuna and Bacon Quinoa Bowl with Lemony Vinaigrette
For the Lemony Vinaigrette:
  • 1/2 cup olive oil
  • 2 tablespoons lite rice vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dijon mustard (I use the Annie's Natural brand)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • sea salt & freshly cracked pepper
For the Tuna and Bacon Quinoa Bowl:
  • cooked quinoa
  • cooked bacon, crumbled
  • canned Wild Selections Solid White Albecore Tuna in Water
  • cucumber slices
  • diced cherry tomatoes
To make the Lemony Vinaigrette:
  1. Combine all of the ingredients in a pint-sized canning jar and tightly secure the lid. Shake until all of the ingredients are well combined. Let the vinaigrette sit for at least 30 minutes to allow the flavors to merry.
To make the Tuna and Bacon Quinoa Bowl:
  1. Cook quinoa according to package instructions.
  2. Fry the bacon or bake it according to these directions
  3. Now assemble your Tuna and Bacon Quinoa Bowl!
  4. Store the leftovers in separate containers and assemble each Tuna and Bacon Quinoa Bowl right before serving (otherwise your ingredients might become soggy).
Recipe Notes from Megan
The night before, I like to cook the quinoa and bacon, and make the vinaigrette.
Recipe by Allergy Free Alaska at https://www.allergyfreealaska.com/tuna-bacon-quinoa-bowl-with-lemony-vinaigrette/