Tuna With Quinoa And Brown Rice Pilaf

• 1 1/2 cups brown long-grain rice
• 1 tbsp olive oil
• 1 medium red onion, finely chopped
• 2 tsp brown mustard seeds
• 3 tsp garam masala
• 1/2 cup quinoa
• 2 cups reduced sodium chicken stock
• 2 None fresh long green chili peppers, thinly sliced
• 2 tbsp lemon juice
• 12 oz skinless tuna steaks, finely chopped
• 2 cups baby spinach leaves, shredded
• 1/2 cup fresh cilantro leaves
• 1 None lemon, cut into wedges

1. Boil, steam or microwave rice until tender; drain.
2. Heat oil in large saucepan on medium heat. Cook onion, seeds and garam masala, stirring, until onion is soft. Add quinoa, stock, half the chili pepper and 1 cup water; bring to a boil. Reduce heat to low; simmer, covered, for 15 mins.
3. Add rice, lemon juice, tuna and spinach; cook, stirring, for 2 mins, or until rice is heated through. Season to taste. Sprinkle with remaining chili pepper and cilantro. Serve with lemon wedges.

brown longgrain rice, olive oil, red onion, brown mustard seeds, garam masala, quinoa, chicken stock, green chili peppers, lemon juice, tuna, baby spinach leaves, fresh cilantro, lemon

Taken from recipes-plus.com/api/v2.0/recipes/35837 (may not work)