Seared Ahi Tuna with Roasted Veggie Quinoa Bowl
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender seared ahi tuna paired with a vibrant quinoa bowl loaded with roasted vegetables and chickpeas for a nutrient-dense GLP-1 supporting dinner.
Ingredients
- 1 1/2 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
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
While vegetables are roasting, cook the quinoa according to package instructions. Fluff with a fork and stir in the roasted vegetables and chickpeas.
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