GREEN GODDESS BOWL WITH TUNA STEAK

Serves : 4

Prep : 10 mins

Cook : 30 mins

506Kcal Calories

19g Fats

49g Carbs

41g Protein

15g Fiber

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.