Poke and Quinoa Salad Hawaiian Ahi Poke Bowl with Quinoa & Sesame Soy Dressing Ingredients: 1 cup quinoa, rinsed 2 cups water 1/2 lb sushi-grade ahi tuna, diced 2 tablespoons soy sauce (or tamari for gluten-free) 1 tablespoon sesame oil 1 teaspoon rice vinegar 1/2 teaspoon honey or maple syrup 1/2 avocado, diced 1/2 cucumber, sliced thin 1/4 cup shredded carrots 2 radishes, sliced thin 2 tablespoons chopped green onion 1 teaspoon sesame seeds Optional toppings: pickled ginger, seaweed salad, sriracha mayo, microgreens Directions: In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and let cool. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, and honey. Add diced tuna and gently toss to coat. Marinate in the fridge for 10–15 minutes. To assemble, divide quinoa between bowls. Top with marinated tuna, avocado, cucumber, carrots, radishes, and green onion. Drizzle with any extra marinade and sprinkle with sesame seeds. Add optional toppings if desired. Serve chilled or at room temperature. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 470 kcal | Servings: 2 servings #pokebowl #quinoasalad #sushigradeahi #healthybowls #hawaiianfood #glutenfreelunch #asianfusion #tunalovers #powerbowl #wholefoods #omega3boost #mealprepideas #lunchinspo #cleaneating #lightandfresh #pescatarian #lowcarbmeals #healthybalance #pokerecipe #nutrientdense Light, fresh, and packed with protein—this Poke and Quinoa Salad is your new favorite lunch bowl. Perfectly marinated ahi and all the colorful toppings!

Sardine Soup Rustic Mediterranean Sardine Soup with Garlic, Tomato, and Herbs Ingredients: 2 tablespoons olive oil 1 small onion, finely chopped 3 cloves garlic, minced 1 carrot, diced 1 celery stalk, diced 1 large tomato, chopped (or 1 cup canned diced tomatoes) 3 cups vegetable or fish broth 1 can (4 oz) sardines in olive oil (boneless preferred), drained 1 bay leaf 1/2 teaspoon dried thyme 1/4 teaspoon chili flakes (optional) Salt and pepper, to taste 2 tablespoons chopped parsley or cilantro Juice of half a lemon Directions: Heat olive oil in a pot over medium heat. Add onion, garlic, carrot, and celery. Sauté until softened, about 5–7 minutes. Add chopped tomato and cook until it breaks down, about 3 minutes. Pour in the broth, add bay leaf, thyme, and chili flakes (if using). Simmer for 10 minutes. Gently add sardines and cook for another 5 minutes, breaking them slightly into the soup. Remove bay leaf. Season with salt, pepper, lemon juice, and fresh herbs. Serve hot with crusty bread or a wedge of lemon. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 220 kcal | Servings: 3–4 servings #sardinesoup #mediterraneansoup #rusticmeals #cannedfishrecipes #quicklunchideas #souprecipe #sardinelove #easyfishsoup #herbygoodness #budgetfriendlymeals #fishsoupmagic #healthycomfortfood #garlicandtomsoup #oceaninspired #lightlunchideas #easyweeknightmeals #omega3boost #sardinebroth #lemonysoup #onepotmeals Don’t underestimate sardines! This rustic Sardine Soup is a flavor-packed, budget-friendly bowl of coastal comfort.