Green Goddess Bowl with Tuna Steak
Who else loves a versatile recipe? Obviously sub in whatever protein you like, we love quinoa (it’s a reasonably high protein grain- well actually it’s a seed). Plus the combo of mint, peas and avo is lovely – try adding in some edamame beans and some very finely sliced radish or cucumber. Winning!
Serves 4
Prep: 10 minutes
Cook: 30 minutes
Kcal: 506
Fats: 19g
Carbs: 49g
Protein: 41g
Fibre: 15g
Ingredients:
1 cup (190g) dried quinoa, rinsed
1 head broccoli, cut into small florets
1 cup (135g) green peas, frozen
handful fresh mint
handful basil leaves
2 avocados
juice of 1 lime
7 oz. (200g) baby spinach
4 tuna steaks (total weight approx. 1lb./450g)
salt & pepper
Method:
Cook the quinoa according to instructions on the packaging, then transfer to a big bowl and set aside to cool.
In another medium-sized pot, cook the broccoli for 6-8 minutes until tender. Towards the end of the cooking time add in the green peas. Drain the vegetables and add to the quinoa.
In a food processor or blender, blend together the mint, basil, 1 of the avocados and lime juice. Season to taste with salt and pepper. Once blended and creamy add to the quinoa and vegetables and mix well to combine.
Chop up the remaining avocado and stir it through the quinoa. Add in the spinach and season to taste with salt and pepper. Set aside until needed.
Season the tuna steaks with salt and pepper. Heat a dry grill pan over high heat and cook the tuna steaks for 3-4 minutes each side (depending on the thickness of the steak). Once cooked remove the tuna steaks from the pan and set aside to test for 2-3 minutes.
Divide the green quinoa salad between 4 plates and serve with a tuna steak.