Seared Ginger-Garlic Tuna Steaks with Roasted Vegetable Medley and Quinoa

Ingredients

• 4 6 oz tuna steaks, high in protein, low in fat
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce, adds flavor without excess sodium
• 1 tbsp rice vinegar, for tang
• 2 cups broccoli florets, high in fiber
• 2 medium bell peppers, sliced, variety of colors
• 2 medium zucchini, sliced
• 1 1/2 cups quinoa, high in protein and fiber
• 2 tbsp olive oil, for roasting vegetables
• to taste salt and pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, bell peppers, and zucchini with the olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   While the vegetables are roasting, cook the quinoa according to package instructions.