Spicy Seared Tuna with Roasted Broccoli and Quinoa
Prep 15 min · Cook 25 min · Serves 4 · medium
Seared tuna steak seasoned with a zesty spice rub, served over a bed of fluffy quinoa and roasted broccoli florets. A high-protein, low-carb GLP-1 friendly dinner that's quick to prepare.
Ingredients
- 4 5 oz tuna steaks, or other white fish like cod or halibut
- 1 cup quinoa, uncooked
- 4 cups broccoli florets, fresh or frozen
- 2 tbsp olive oil, for cooking
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 lemon wedges, for serving
Instructions
- 1
1. Preheat oven to 400°F. Toss the broccoli florets with 1 tbsp of olive oil and season with a pinch of salt and pepper. Spread onto a baking sheet and roast for 18-22 minutes, until tender and lightly browned.
- 2
2. While the broccoli is roasting, cook the quinoa according to package instructions. Fluff with a fork when done.
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
