Seared Ginger-Garlic Tuna with Roasted Vegetable Quinoa

Ingredients

• 4 4 oz tuna steaks, wild-caught
• 1 cup quinoa, dry
• 2 cups broccoli florets, fresh or frozen
• 2 medium bell peppers, diced
• 1 medium zucchini, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

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

2. 2

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