Thanksgiving Wellness: Easy Recipe Using Superfoods

Featuring: Three-Quinoa Tuna Salad

Between pumpkin pies and mashed potatoes, Thanksgiving can be a heavy holiday. But wellness lovers know that balance is the real secret to feeling great through the season. This year, lighten your table with a dish that’s both nutrient-packed and beautifully gourmet: the Three-Quinoa Tuna Salad — inspired by Chef César Lozano of Amoramar and powered by Bounty Crops Andes Quinoa.

This dish celebrates three ways to enjoy quinoa — soft and stewed, zesty and fresh, and crispy and puffed — all paired with seared tuna and colorful vegetables. It’s not just a salad; it’s a full-on superfood experience that supports your body while delighting your guests.

Ingredients You’ll Need

Main Superfoods:

• Bounty Crops Andes Quinoa Tricolor Organic – 1 cup
• Fresh Tuna Loin – 250g (about 1/2 lb), high-quality sushi grade
• Mushrooms – a handful (oyster or shiitake work beautifully)
• Asparagus – 3–4 spears for garnish

For the Ceviche-Style Quinoa:

• ½ cup cooked quinoa
• 1 tomato, diced
• ½ small onion, finely chopped
• A handful of fresh cilantro, chopped
• Juice of 1–2 limes
• Pinch of sea salt and pepper

For the Stewed Quinoa:

• ½ cup cooked quinoa
• Splash of vegetable broth or water
• Salt and pepper to taste

For the Crispy Quinoa:

• A few spoonfuls of puffed or toasted quinoa for garnish

Extras:

• Olive oil (for sautéing)
• Lime wedges for serving

How to Make It

1. Stew the Quinoa Base
   In a pan, simmer cooked quinoa with a little broth until it turns creamy and soft. Season lightly with salt and pepper. This makes a warm, savory base that replaces traditional grains or mashed potatoes.
2. Sauté the Mushrooms
   In another pan, heat a touch of olive oil and sauté mushrooms until golden and tender. Set aside to layer on top of the stewed quinoa later.
3. Prepare the Ceviche-Style Quinoa
   In a bowl, mix cooked quinoa with diced tomato, onion, cilantro, and plenty of lime juice. Season with salt and pepper for a fresh, zesty contrast.
4. Sear the Tuna
   Heat a grill pan or skillet to high heat. Sear the tuna for about 1–2 minutes per side, just enough to form golden grill marks while keeping the center tender and pink. Slice into thick medallions.
5. Plate and Garnish
   On a beautiful plate, spoon down the stewed quinoa, layer the mushrooms, add a scoop of the ceviche-style quinoa, and arrange your seared tuna alongside. Garnish with crispy puffed quinoa and a few asparagus spears for a touch of green and crunch.

Why This Dish Belongs on Your Thanksgiving Table

• Rich in complete protein: Thanks to quinoa + tuna
• Loaded with antioxidants: From tricolor quinoa and herbs
• Gluten-free and light: Perfect for guests with dietary goals
• Beautiful presentation: Elegant, colorful, and restaurant-worthy

It’s proof that healthy doesn’t mean boring, and that superfoods can absolutely belong on your holiday menu.

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Pair this meal with mindfulness: slow bites, gratitude, and fresh air between servings. It’s the kind of simple wellness that turns a holiday into true nourishment — body and soul.