Presenting the "My Best Healthy Recipe" (MBHR) series - healthy and easy-to-prepare home cooked recipes, shared by you, our readers!
HealthXchange "My Best Healthy Recipe" (MBHR) series
Cook at home during this COVID-19 "circuit breaker" period - and beyond! It's a great time to start a new, healthy habit. If you're looking for a variety of healthy, easy-to-prepare recipes, look no further than our very own "My Best Healthy Recipe" (MBHR) series! Featuring recipes from our very own readers, the range of dishes from appetisers, mains and desserts will spoil you for choice.
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Tuna, Ikura (Salmon Roe), Broccoli & Quinoa Bowl - Shared by Ho Yen Yuen
|1 cup Quinoa||200gm Broccoli|
|1 cup vegetable stock||2 tablespoons Ikura (Salmon Roe)|
|2 tablespoons of chia seeds||1 tablespoon low-sodium soya sauce|
|200gm tuna (sashimi grade)||10 slices of cucumber (for decoration)|
This recipe serves two.
Boil the Quinoa, chia seeds with vegetable stock on low or medium heat, stirring occasionally to “fluff” the Quinoa. Heat for about 15mins. Check texture by fluffing from spoon
In a separate saucepan, boil the broccoli with 1 tablespoon of salt for 2mins. Soak in cold water and drain
Lightly sear sliced tuna on all sides and dip into soya sauce to coat and set aside
After the Quinoa is done, divide into two portions by scooping into 2 bowls. End with adding Ikura (salmon roe) at the centre
Your Tuna, Ikura, Broccoli & Quinoa Bowl is ready for eating!
About the participant
I love to cook and experiment with new ingredients and am currently learning to bake. I am a Chartered Financial Consultant and also a Toastmasters. Besides enjoying cooking and baking, I also love to cycle, go for long walks and travel. I look forward to being able to travel again soon!
Ho Yen Yuen
Recipe submission has been edited for clarity by the HealthXchange team.