Seared Tuna with Quinoa and Roasted Vegetables

Ingredients

• 2 1/2 lbs tuna steaks, sashimi-grade
• 2 cups quinoa, rinsed
• 3 medium zucchini, sliced
• 1 medium eggplant, diced
• 1 medium red onion, sliced
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 3 tbsp lemon juice
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Toss the zucchini, eggplant, and red onion with 2 tablespoons of olive oil, garlic, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly browned.

2. 2

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