When I cook quinoa, I always cook the whole bag, and just keep it in the fridge for the coming days meals - EASY! I am also not a big planner when I go shopping, so I typically buy a random selection of vegetables, that I can easily transform into something delicious in no time. The vegetable recipe today, is actually a recipe from my cookbook Eat. Race. Win. which is my second cookbook, that I wrote with Dr. Stacy Sims. Check her out if you are a female athlete, she is really cool.
Alright let's get to it!
Tuna steak with quinoa and caramelized vegetables
Yield: 2 servings
Prep time: 10 min.
Cooking time: 15 min.
two tuna steaks (or other fish you have available)
1 large onion, peeled and halved from root to the top
1/2 cauliflower, cut into large florettes and then split lenghtwise.
1/2 oxheart cabbage, sliced into
150 g quinoa
olive oil for cooking
1/2 tsp. salt
Cook the quinoa in lightly salted water according to the package instructions.
Half the onions with the shell still on, follow the image instructions underneath ( you are welcome!).
Cutting the onions in half with the shell on makes them easier to peel - in my opinion.