Ingredients:
- 400g OG Edamame, thawed
- 250g OG Broccoli, thawed
- 200g Green Peas, thawed
- 4*160g OG Tuna In Water
- 300g red quinoa, cooked
- 1 tbsp olive oil
- 1 medium mango, sliced
- 2 red chili, thinly sliced
- 1/3 cup cilantro leaves
Dressing:
- 1/3 cup soy sauce
- 1 tsp sesame oil
- 1 tsp sriracha
- 1 tsp rice vinegar
- 1 garlic cloves, smashed
- 2 tsp ginger, grated
- 2 tsp lime juice
- Salt to taste
- Black pepper to taste
Method:
1. Shell the thawed edamame. Toss the edamame and broccoli in
olive oil. Season with salt and pepper. Preheat the air-fryer and
cook for 15 minutes while tossing every 5 minutes, until edamame and broccoli are crispy.
2. Mix all the dressing ingredients together.
3. Mix the quinoa with 1/2 the dressing and divide in 4 bowls.
4. Top with the crispy edamame, broccoli, peas, mango, tuna,
chili, and cilantro leaves. Drizzle the rest of the dressing and serve.