RING A DING DING!
This racy red quinoa number is everything you could possibly want from a salad (and more…)
I mean, what’s not to love? You’ve got the flavoursome crunch, the rich nuttiness, the punchy zest, the subtle hint of sweet and the moreish Asian style saltiness – all in one easy ‘n’ speedy to prepare recipe.
So now you know the taste is a winner – it’s probably a total bonus to you when I say that the amount of nutrients crammed in to this baby are on another level, right?
The star of the show here has gotta be the red quinoa, which Holland & Barrett have recently launched as part of their new Ancient Grains line.
Now if you have a look at my other quinoa recipes – you’ll have already seen me cook with the white grain (the most popular choice for quinoa) and black (also a must try!) – but red? Nope, this was completely new – and there’s always something very sexy to me about experimenting with a new product, even if it is just a different variety.
So the benefits of red quinoa are very much similar to the other colours readily available on the market but it definitely has a more distinctive nutty taste about it – plus you get an epic ‘crunch!’ with every bite – perfect for livening up any average salad with just a matter of a few quinoa loaded spoonfuls.
Tuna steak, for me, is a simply stunning addition of protein to a meal and I love the fact that you can pan fry it in under 5 minutes before it’s ready to serve up on your plate. Now I’m absolutely not gonna sit here and slate tinned tuna – because when I’m stuck for time there is just nothing more handy than opening up a (good quality) can, ready to dress up for lunch… But when you compare it to the real deal? Well, let’s be honest here – it doesn’t even come close. Here I have used a little honey and tamari to bring out the best in this meaty fish, whilst giving that Asian flavour that goes so well with the mix of crunchy vegetables, nutty sesame and deeeelicious red quinoa.
I personally like mine done so it’s not pink in the middle (as you can obviously tell by zee snaps) – but you can of course cook it to how it tickles your pickle.
Finish this off with a generous drizzle of the refreshing gingery lime dressing which packs just the right amount of punch and you’re good to go, my friends! I definitely recommend making a big batch of the red quinoa so it’s ready to rock ‘n’ roll – then the rest can be taken care of in a mere 10 minutes.
- 2 tuna steaks
- 50g cooked red quinoa
- 1 red romano pepper, cut in to thin strips
- 2 handfuls sugar snap peas, ends removed and cut in to thin strips
- ½ cucumber
- 1 carrot
- 1 lime
- 1 pinch salt
- 1 bunch coriander, finely chopped
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 2 tbsp tamari
- 1 tsp honey
- 2 tbsp olive oil
- 1 tbsp sesame seeds
- 1 tbsp coconut oil
- Cook the quinoa as instructed on the packet, and put to the side whilst you prep the rest.
- Firstly make the dressing by combining 3 tbsp fresh lime juice with the olive oil, salt, ginger and 1 clove of garlic, then use a julienne peeler to peel the cucumber and carrot. Place in a bowl with the red pepper, sugar snap peas and dressing before giving it all a good stir.
- Next put the tuna steaks on a plate and cover with tamari, honey and the other garlic clove. Heat up the coconut oil in a pan on a high heat then cook the steaks for 2-3 minutes on each side (this ensures it's well cooked through!) but less time if you like it pink in the middle.
- Serve up the quinoa with the vegetables and tuna steak then garnish with plenty of coriander and an extra squeeze of lime juice!
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