Tuna Quinoa Bowl
Transport your taste buds to the Mediterranean with this bright, refreshing low-FODMAP tuna quinoa bowl that is fully SIBO-friendly. This effortless, single-serving dish pairs flaky, protein-rich canned tuna with a hearty base of fluffy quinoa, crisp diced cucumbers, and juicy cherry tomatoes. Tossed with savory sliced Kalamata olives, fresh parsley, extra virgin olive oil, and a vibrant splash of fresh lemon juice, it delivers an incredible depth of fresh flavor with very minimal kitchen effort.
Perfect for a quick, energizing lunch or a light dinner, this gluten-free and dairy-free meal is carefully crafted to support your digestive health. By utilizing easily digestible pseudo-grains like quinoa and naturally low-FODMAP portions of fresh vegetables, you can enjoy a deeply satisfying, high-fiber lunch completely free of bloating, gas, or irritation. It is the ultimate worry-free option for anyone navigating a SIBO protocol, managing IBS symptoms, or seeking a clean, nutrient-dense meal prep recipe.
Ingredients
- 1 can Tuna Packed in Water, Drained
- ½ cup Cooked Quinoa
- ½ cup Cucumber, Diced
- ½ cup Cherry Tomatoes, Halved
- 8–10 Kalamata or Black Olives, Sliced
- 1 tbsp. Chopped Parsley
- 1 tbsp. Olive Oil
- Juice of ½ Lemon
- Salt and Pepper
Preparation
Step 1
Cook quinoa according to package directions and allow it to cool slightly.
Step 2
In a bowl, combine the quinoa, cucumber, tomatoes, olives, and parsley.
Step 3
Top with the drained tuna.
Step 4
Drizzle with olive oil and fresh lemon juice.
Step 5
Season with salt and pepper and toss gently before serving.
