Seared Ginger-Garlic Tuna with Roasted Broccoli and Quinoa Pilaf

Ingredients

• 4 6 oz fillets tuna steak
• 4 cups broccoli florets
• 2 cups quinoa
• 3 cups low-sodium vegetable broth
• 4 cloves, minced garlic
• 2 tbsp, grated fresh ginger
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, until quinoa is cooked through. Fluff with a fork and set aside.