Seared Chili-Lime Tuna with Quinoa and Roasted Vegetables

Ingredients

• 4 6 oz tuna steaks, wild-caught
• 1 cup quinoa, dry
• 2 cups broccoli florets, fresh or frozen
• 2 medium bell peppers, mixed colors, sliced
• 1 medium zucchini, sliced
• 2 tbsp olive oil
• 2 tbsp lime juice, fresh
• 1 tsp chili powder
• 1 tsp garlic powder
• 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 of olive oil on a baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.

2. 2

   Meanwhile, cook the quinoa according to package instructions.