Tuna and Vegetable Farro Bowl

Description

A twist on traditional quinoa bowl. Leftover fish works beautifully in this dish as well.

Ingredients

  • ½ cup cooked farro
  • 1 (6 ounce) can tuna in water, drained
  • 2 ounces Jarlsberg cheese, diced
  • 1 hard-boiled egg, halved
  • ½ tomato, seeded and diced
  • ½ avocado, thinly sliced
  • 2 tablespoons Italian dressing
  • ¼ cup croutons

Instructions

  1. Divide cooked farro between 2 serving bowls. Top evenly with tuna
  2. Jarlsberg cheese
  3. egg
  4. tomato
  5. and avocado. Add dressing and sprinkle with croutons.

Prep Time: 10 mins

Total Time: 10 mins

Servings: 2

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