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.
It's important that you do NOT cut where the red line is, then the onion will fall apart during cooking.
Place the onions and cauliflower on a cold pan drizzled with olive oil and sprinkled with salt, cutting surface facing down. Cover the pan with a lid and place the pan on low-medium heat and let the onions and cauliflower steam and caramelize for 5-10 minutes, depending on the size of them.
Do not move them around, let them sit until they are completely soft and caramelized.
When ready, remove the caramelized veg from the pan and keep on a serving platter, covered up until everything is ready.
Now add 3 tbsp of water to the pan, a sprinkle of salt and then add the cabbage - steam under a lid for about a minute, then season with lemon zest. Drain and transfer to the other veggies to keep warm.
Wipe the pan clean and heat it up with a bit of olive oil at medium to high heat. Sprinkle the pan with salt, and sear the tuna steak for about 30 to 45 seconds on each side - depending on the thickness of the fish. I like it rare, if you like it cooked more... no need to say...but, then cook it more!
Combine the quinoa and cabbage, season with, salt, lemon juice, lemon zest and a bit of olive oil. Plate the quinoa topped with fish and caramelized onion and cauliflower. You can now split the onion shells for decorative plating purposes.
Eat and share your meal with me and your friends online :)
If you do not have the ingredients listed, no need to worry:
Quinoa: You can use any grain you wish instead of quinoa - cook according to the package.
Onion or cauliflower: you can basically use any vegetable you like, if you are substituting for root vegetables the cooking time is longer.
Tuna: Use any fish you like and cook it through. Or use canned tuna and season with olive oil, salt, pepper and lemon zest.
Cabbage: any type of cabbage will do, the thicker it is the longer it needs to steam.
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