Tuna and Vegetable Farro Bowl

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

Ingredients

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

Steps

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