Seared Ahi Tuna with Roasted Veggie Quinoa Bowl

Ingredients

• 1.5 lbs ahi tuna steaks, sashimi-grade
• 2 cups quinoa, dry
• 3 cups broccoli florets, fresh or frozen
• 2 bell peppers, mixed colors, diced
• 1 medium zucchini, diced
• 1 can chickpeas, rinsed and drained
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp garlic powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, bell peppers, and zucchini with 1 tbsp olive oil, garlic powder, cumin, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender and lightly charred.

2. 2

   While vegetables are roasting, cook the quinoa according to package instructions. Fluff with a fork and stir in the roasted vegetables and chickpeas.